White Veal Stock
This is a special-occasion recipe based on classic techniques. Since the meat is not browned, it's referred to as a white stock. Reserve a Saturday or Sunday for this recipe, as it needs to simmer 12 hours; the time lends complexity only found in homemade broth. We use the stock in Pot-au-Feu, but it can also work in sauces or refined soups. Although it's still something of an investment, veal breast is the most economical cut for this recipe. Blanching the meat in boiling water before simmering rids it of albumin, ensuring a clear stock. The 12-hour simmer will render the meat exhausted, so it's best to discard it.