Preheat oven to 200°C (400°F). Place the bones in a large roasting pan, without any fat. Bake for 1 hour. Add carrots and onions, distributing them evenly over the bones. Place pan back in oven for 30 minutes. Spoon the tomato paste over the bones and vegetables. Return the pan to the oven for another 30 minutes or until the bones and vegetables are well browned.
Transfer the contents of the roasting pan to a large stock pot. Add the bay leaf, black peppercorns, garlic, celery, thyme and water. Do not salt. Place the stock pot over medium-high heat. When the stock begins to boil, lower the heat and simmer gently for 1 1/2 hours until the liquid has been reduced by half. Add the mushrooms after 45 minutes. Skim off the fat often during cooking to prevent the stock from becoming cloudy.
Place a sieve over a large stainless steel or glass bowl. Line the sieve with a large piece cheesecloth. Ladle the stock into the sieve. There will be about 6 cups (1 1/2 litres) of veal stock. Let the stock cool to room temperature. Remove and discard fat that has solidified on the surface. The stock is ready for use, or may be frozen in 1 cup (250 mL) portions.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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