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Quick Veal Stock
From The Great American Meat Book, by Merle Ellis

Note: If you saved those bones from your cutting up in the kitchen, find your pressure cooker and make a quick stock to use for future recipes. If you don't have a pressure cooker, do not despair. You can make the same stock using the same ingredients in a stock pot on top of the stove, but it won't be "quick." It will take 3-1/2 to 4 hours to cook at a slow simmer.

Veal stock is great to have on hand to add a wonderful richness to sauces and gravies to accompany most any meat dish.


Bones from a veal breast, shank, or other cuts, about 2 pounds
1/2 onion
1 stalk celery
1 carrot, cut in half crosswise
1 bay leaf
2 cloves garlic
4 to 6 peppercorns
1/2 teaspoon dried thyme
2 tablespoons chopped parsley
Water to cover


1. Cut the veal bones into manageable-sized pieces by cutting between the ribs with a heavy knife. Put the bones in a 4-to-6-quart pressure cooker. Add the remaining ingredients and enough cold water to cover. Lock on the lid, put the pressure regulator in place, and bring to pressure over high heat. Cooking time begins at this point. Adjust the heat to the medium setting until the pressure regulator maintains a slow, steady rocking motion.

2. Cook for 30 minutes. Remove the pressure cooker from the heat and allow pressure to drop of its own accord. The pressure is completely reduced when the regulator is lifted and no steam escapes. Remove the regulator and open the pressure-cooker cover. Strain the stock; discard the bones and vegetables. Return the stock to the pressure-cooker pot and cook over high heat, without the cover, until it is reduced to 2-1/2 to 3 cups.

Yield: Makes approximately 2-1/2 to 3 cups.

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