Veal Broth

• 4 1/2 pounds veal bones
• 2 ribs celery, coarsely chopped, about 2 cups
• 1 carrot, trimmed, scraped and coarsely chopped, about 1 1/2 cups
• 2 onions, coarsely chopped, about 2 cups
• 2 sprigs fresh parsley
• 3 whole cloves
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 1/4 teaspoon sage
• 12 peppercorns
• 2 quarts water
• Salt to taste, if desired

1. Combine all ingredients in a kettle and cook three to six hours or until the liquid is reduced to about three cups.
2. Line a sieve with cheesecloth and strain the stock.
3. Carefully skim or pour off all trace of fat.
4. Cook the clear broth until reduced to two cups.

veal bones, celery, carrot, onions, parsley, cloves, ground cloves, bay leaves, sage, peppercorns, water, salt

Taken from cooking.nytimes.com/recipes/1495 (may not work)