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Veal Stock, Or Blond De Veau

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

  1. a pint of Stock
  2. 2 lbs. of gravy beef
  3. 4 lbs. of leg of veal
  4. 3 onions
  5. Fillets
  6. 1 oz. of salt
  7. Butter
  8. Leeks
  9. Carrots
  10. Chop
  11. 5 quarts of General Stock
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take 4 lbs.
  2. of leg of veal, 2 lbs.
  3. of gravy beef, and 2 hens, previously removing their fillets ;
  4. Butter a 2-gallon stewpan;
  5. slice 3 onions;
  6. lay these at the bottom of the stewpan, and the meat and bones on the top ;
  7. moisten with a pint of Stock, and put on the fire to boil down slowly to a glaze;
  8. when of a nice brown colour, add 5 quarts of General Stock, and 1 oz.
  9. of salt;
  10. boil;
  11. skim, and add some carrots and leeks;
  12. simmer for four hours on the stove corner ;
  13. strain it through a broth napkin;
  14. take off the fat, very carefully ;
  15. after cooling for half an hour, clarify the Stock in the following manner: take the fillets of the hens which have been kept;
  16. trim the fat off;
  17. then chop them fine, and pound them in the mortar to a pulp;
  18. put this in a large stewpan, and add a small quantity of the Veal Stock to it;
  19. when well mixed, pour in all the remaining Stock;
  20. put it on the fire, stirring with a skimmer till it boils ;
  21. and simmer for ten minutes ;
  22. the Stock should then be quite clear;
  23. strain it through a broth napkin into a basin, to keep till wanted.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Slotted spoon
  • Sieve