DIRECTIONS:

1. Pre-heat oven to 450f. Lightly oil a roasting pan.

2. Roast the veal bones in the oven, turning occasionally, until they  brown, about 45 minutes.

3. Turn the oven down to 190f. Put the roasted bones and any other fond in a 2-quart pot, cover with water, bring it to a full boil. Then place the pot into the oven for a few hours at least or for beef and veal 10 hours is good.

4. Add the onion, carrots and bay leaf for the last hour of cooking.  Strain (the finer the strainer, the better the stock—I strain through a cloth).

5. This will give you about a quart of stock.

 

You can also add a couple tablespoons of tomato paste and some garlic.  Other aromatics that are great to use here are leeks, peppercorns (crack them first), parsley and thyme.

 

Remouillage: A second stock made from bones that have been used once for a primary stock in order to make complete use of the bones.  It’s a weaker stock, of course, and is often added to the primary stock and reduced.