---------- Recipe via Meal-Master (tm) v8.02
       Title: VEAL STOCK
  Categories: Soups
       Yield: 1 servings
      16    Veal bones,knuckles & joints
       3    Carrots; coarsely chopped
       3    Onions; coarsely chopped
       3    Leeks; coarsely chopped
       6    Stalks celery
            - coarsely chopped
       1 bn Parsley
       6    Bay leaves
       1 bn Thyme
       2    Bulbs garlic
            - cut in half crosswise
       2 cn Tomato paste (6 oz size)
            - water (as needed)
   Preheat the oven to 400øF.  On a flat baking sheet place the veal bones,
   carrots, onions, leeks, celery, parsley, bay leaves, thyme, and garlic.
   Roast them for 30 to 45 minutes, or until they are dark brown on all
   sides.  Remove the veal bones and set them aside.
   Spread the tomato paste on top of the browned vegetables. Roast them for
   30 minutes more, or until the tomato paste has turned a very dark brown.
   In a large stockpot place the roasted veal bones and vegetables.  Cover
   them with water. Bring the liquid to a boil.  Skim off any foam that
   appears on top.  Reduce the heat to low and simmer the ingredients for 12
   to 16 hours, or until the liquid is reduced by 1/2.  Strain the liquid.