Stock

Well, this Friday, we finally had accumulated enough veal bones to make some stock.

I just got it done and into the freezer yesterday.

Took the bones, along with some onions and celery, and got it to a low simmer and kept it there for about 3 days.

Some notes on stock:

• It's easy to make, just low heat.
• Do not add spices. Stock is a flavoring agent of its own, not a food. Stock with spices is "soup".
• You can add some onions and celery, and we do. The leafy bits of the celery, which one does not normally eat, is good for this.
  
• Add the gristle. It has some flavor and the collagin adds a nice mouth feel and some flavor.
  
• There is a trick to seeing if you have gotten all the "goodness" out of everything. Stock does not have much flavor at all unless you add salt, so take a spoonful, add a shake of salt to some stock in the spoon, and taste.
• Finally, and most importantly, if you are freezing it, do it in small containers. Last time I did this, I had to use a hammer and screw driver to use some.

What you get will give you wonderful flavor and mouth feel for a sauce.