Imagine a beautifully nuanced sauce built from a stock you’ve made in your own kitchen, coaxed from bones and aromatic vegetables and herbs. Imagine the slow pot, the beautiful machinery of a ...

Bones define the type of stock (beef, veal, chicken, fish ... bones on a tray in a 450-degree oven until they’re dark and brown, a half hour or so before adding them to a stock.

Today we would learn how to make brown veal stock, one of the most fundamental preparations of classic French cooking. Feeling the way I do in a theater just before the curtain goes up ...

Make veal stock, the Cleveland author whispers ... While it rests, I toss in fistfuls of fresh mushrooms and sear them to a golden brown, a technique I also crib from the text.

Add the stock. Lower the heat and stir in the white ... Turn and continue to grill until the veal is brown and the vegetables are tender. Serve immediately with ouzo-and-garlic tzatziki.

Have ready about 10 cups or a bag of ice cubes to cool the stock ... veal bones (shank and knuckle bones) 1. Heat the oven to 425 degrees. Place the bones in a large roasting pan and roast until ...