White or veal stock

1. White stock is generally used as a base for delicately flavored sauces.
2. This stock adds little or no color to the final sauce.
3. Place the bones and water in a large stock kettle.
4. Bring to a boil and skim well.
5. Add the remaining ingredients, turn the heat down to low, and simmer for 3 ½ to 4 hours.
6. Straini through a cheesecloth lined strainer and allow to cool; then skim off the fat, and chill.
7. The cold stock will be quite gelatinous.
8. Yield: about 6 cups.