Final answer:
The formula for white beef, veal, or pork stock involves simmering bones with aromatic vegetables and seasonings in water for an extended period of time. The strained liquid can be used as a base for various dishes.
Step-by-step explanation:
The formula for white stock made from beef, veal, or pork is relatively simple. It typically involves simmering the bones, along with some aromatic vegetables and seasonings, in water for an extended period of time.
For example, to make white beef stock, you would start with beef bones (such as knuckle or marrow bones), carrots, celery, onions, garlic, and herbs like thyme and bay leaves. You would then cover the ingredients with water and simmer them for several hours, skimming off any impurities that rise to the surface.
In the end, you would strain the stock, discarding the solids, to obtain a flavorful liquid that can be used as a base for soups, sauces, and other dishes.