There's a first time for everything: making veal stock

We were walking through Uwajimaya the other day and Dave noticed some packages of veal bones in the freezer case. At first I was not swayed. Then I turned around and, Dave swears with a twinkle in my eye, I loaded five pounds into the cart. Why not? It's not hard to make good stock, just time-consuming. And time, I got.

I'm using Jacque Pepin's "Complete Techniques" as my guide. Might as well learn from the best, right? Actually, I don't consider this learning as much as experience. I've made a lot of stock, a lot of good stock. Chicken, duck, beef -- but never veal.

Tonight is the prep, roasting and starting the boil. I'll get to the first major skimming tonight before bed, and let it percolate the rest of the night.

My plan is to reduce it at least to a demi-glace.

Funny interlude here, Dave comes home, smelling nice roasty meat smells and thinking there is something good for him to eat tonight. Ah, too bad, it's only bones...