- 2 1/4 pounds veal knuckle or another piece of veal on the bone
- 1 pound 2 ounces beef bottom round
- 5 ounces bacon rind, fat removed
- 2 onions, chopped
- 1 carrot, chopped
- 1 bouquet garni
- Salt and pepper
- 3 to 4 gelatin leaves (if needed)
- 2 egg whites, to clarify
- Generous 1/3 cup Madeira, port, or sherry (optional)
Put all the ingredients except the gelatin, egg whites and alcohol, if using, in a large pan with 2 2/3 quarts water and bring to a boil. Skim and let simmer on steady heat for about 4 hours.
Carefully strain through a strainer lined with cheesecloth and let cool completely. Remove the fat, which will solidify on the top.
When the stock is cold, check the consistency: if it has not set, bring it to a simmer and add 3 to 4 gelatin leaves soaked in cold water.
To clarify the jelly for aspic, beat the egg whites lightly. Put the stock in a pan, stir in the egg whites and gently beat all the liquid, without stopping, so that the egg whites turn frothy, while heating very gradually until the liquid just comes to the boil.
If desired, add Madeira, port or sherry to flavor it. Pour the clarified liquid through a strainer lined with damp cheesecloth, discard the solids and let set in the refrigerator.