White or Veal Stock

• 5 pounds veal bones cut up
• 10 cups water cold
• 2 large onions quartered
• 3 large carrots scrubbed, cut up
• 1 each celery stalks split
• 3 large leeks split
• 10 each peppercorns whole

1. Place the bones and water in a large stock kettle.
2. Bring to a boil and skim well.
3. Add the remaining ingredients, turn the heat down to low, and simmer for 3 1/2 to 4 hours.
4. Strain through a cheesecloth lined strainer and allow to cool; then skim off the fat, and chill.
5. The cold stock will be quite gelatinous.

veal, water cold, onions, carrots, celery, leeks

Taken from recipeland.com/recipe/v/white-or-veal-stock-44501 (may not work)