5 lb Veal Bones, Cut Up

     10 c  Cold Water

      2 lg Onions, Quartered

      3 lg Carrots, Scrubbed, Unpeeled,

           -And
           Cut Up
      1    Stalk Celery, Split

      3 lg Leeks, Well Washed And

           -Split.
           Several Sprigs Of Fresh
           -Thyme
           Several Sprigs Of Fresh
           -Parsley
     10    Whole Peppercorns

  White stock is generally used as a base for delicately flavored sauces.
  This stock adds little or no color to the final sauce.
  Place the bones and water in a large stock kettle.  Bring to a boil and
  skim well.  Add the remaining ingredients, turn the heat down to low, and
  simmer for 3 1/2 to 4 hours. Strain through a cheesecloth lined strainer
  and allow to cool; then skim off the fat, and chill. The cold stock will be
  quite gelatinous.
  Yield:  About 6 cups.
  From The Complete Book Of Sauces by Sallie Y. Williams