|Veal knuckle/Stewing veal||2 Pound, chopped (Raw Variety)|
|Cold water||10 Cup (160 tbs)|
|Lemon juice||1⁄2 Teaspoon|
1 Wash the veal bones, then put them in a large stewpan with the water and lemon juice. Bring to a boil and skim off any scum that rises to the surface.
2 Meanwhile, peel, wash and slice the onion and carrot.
3 Add the sliced vegetables, bouquet garni, salt and peppercorns to the pan of bones, bring back to a boil, then reduce the heat and simmer, with the lid on, for about 5 hours.
4 Strain the stock and then let cool. When cold remove the fat from the surface.