Veal or Beef Stock for Minestrone Recipe a la Marian Crinella

Soups Veal Stock for Minestrone Nona Crinella's Egg Ribbon Soup Ministrone Presto Quick Clam Chowder Lavagna Fish Stew Pasta E Fagioli (I) Tortellini in Turkey Broth Pasta E Fagioli (II) Lentil Soup Sonoma Fish Soup Beef Soup 2005 Sauvignon Blanc 2005 Glissando	Veal or Beef Stock for Minestrone a la Marian Crinella
	3 pounds, veal bones 6 celery stalk ends, including leaves 2 large white onions, halved and quartered 4 tomatoes, chopped into quarters 8 quarts, water 2 large cloves, garlic 2 whole bay leaves 2 tablespoons, peppercorns 1/2 cup, dry or semi-dry white wine 1 tablespoon, salt 2 tablespoons, fresh thyme
	Place veal into large stockpot of water. Bring to boil, and allow to simmer for one hour, then allow to cool for 2 hours. Skim fat from surface of water. Remove veal bones with slotted spoon, trim fat, and strip meat from bones, then return to stockpot. Add all other ingredients, bring to boil and then reduce heat to very low. Simmer covered for 1 to 2 hours. Skim surface occasionally with a slotted spoon. Allow to cool and then strain broth through colander, mashing ingredients through the holes. Re-strain fluid through a fine sieve. Pour into 1 quart jars and refrigerate. Use for Minestrone. Note: This recipe can also be used to make a fish or game stock. For fish stock, use whole fish, including head, and bones (after scaling). For game stock, use carcass of a pheasant, duck or wild goose. *Enjoy with our 2005 Pinot Noir.*