What Rosie Did Today.

I have so been wanting to make me a batch of veal stock. After reading Carol's blog and MrsVJW's blog

I knew this was something I needed to do. The problem is I couldn't procure any veal bones. I asked at Food Lion and Harris Teeter and the butchers there just gave me blank looks. I asked at Coastal Provisions Market

and they told me they got in veal bones once a month. Rosie: "Great. Can you order extra for me?" CPM: "No." Rosie: "Why not?" CPM: "Because we just order enough for us." Rosie: "But I want to make veal stock and I need veal bones. Can't you order extra?" CPM: "No. We make our own veal stock and you can buy it from us." Do you see a problem here? So yesterday, when I went to Food Lion, I again asked the butcher if he had any veal bones. FL: "Well, yeah. They're in the meat." Rosie: "What cut of meat?" FL: "I don't know." Rosie: "Well, could you go back and check?" FL: (sighing) "I guess so." Food Lion guy comes back with about a 10 pound veal chuck roast. And there are bones in it. I am desperate. I tell him to give me half. Damn thing cost me TWENTY freakin' dollars. And I might have less than 8 ounces of bones. Certainly nowhere near the 10 POUNDS The French Laundry recommends. And I didn't even bother asking for the calf's foot.

This is painfully sad.

So, I removed the bones and the fat on the underneath where the butchers always hide it. There's probably more weight in fat than in bones.

I chopped onions, red peppers, and garlic for the roasted veal dish.

Put the veggies in my crock pot.

I browned the veal on all sides.

Placed the hot meat on top of the veggies.

Poured in a can of chopped tomatoes to deglaze and scraped up the goodie bits.

Then added in some fresh oregano and sage.

And poured in cold white wine in my crock pot. And you know what? My crock pot didn't explode. My kitchen didn't implode. The universe as we know it is still intact. But thanks anyway, Sandy, for the heads up.

On our trip out today, Mr. Hawthorne and I went to Billy's Seafood to get 6 more pounds of shrimp. He de-headed the shrimp then decided he wanted to try his hand at making a seafood stock. Into his pot went the shrimp heads, celery, carrots, and bay leaf.

After being in the crock pot for 6 hours the meat was falling-off-the-bone tender. But since I've removed the bones, what little bones there were, it's just plain tender.

Here's our dinner tonight. Veal chuck roast. Moist and tender. Steamed carrots and broccoli with melted butter and lemon juice. A down-home good, satisfying meal. Next, I'm going to try my poor, pitiful veal stock without neck and back bones and sans the split calf's foot.

First, I washed the bones.

All two of them. I told you this was pitifully sad. And probably a colossal waste of time and energy. But, damn it, Imonna raise my head high and carry on.

I covered with water and set on the burner at very low and brought the water to a simmer to blanch the bones and draw out impurities. I skimmed off any scum that came to the surface.

Then dumped out the water and rinsed off the bones - all two of them. OK, I'm figuring I can adjust the quantities of all the ingredients to deal with my measly two bones.

Poured water over the bones and slowly brought it back up to a simmer.

I have thyme, bay leaves, and parsley.

I chopped garlic, onion, carrots, and tomatoes.

When it finally came to a simmer, about 1 1/2 hours later, I added in tomato paste.

Then added in my veggies.

And finally my herbs.

I let it simmer for 4 hours, skimming.

Then strained it.

End of day one.

I saved the bones and aromatics for tomorrow's simmering. Although I don't know why. Damn Outer Banks butchers! Why can't they sell me 10 pounds of veal bones? This whole thing is probably just an exercise in futility. Maybe I'll end up with 1/4 cup of glorious veal stock. Who knows?