1. Wipe the veal with a damp cloth to clean it. Remove the meat from the bone and cut into small pieces, roughly 1–2 inches (2.5–5 cm).
2. Place the meat, bone, 2 quarts (1.9 L) boiling water, salt, blade of mace, peppercorns, onion, and celery in a large heavy saucepan or stockpot (at least 5-quart / 4.7 L capacity).
3. Heat gradually over medium heat — a technique called tempering the stock — bringing the liquid slowly to a boil over approximately 15–20 minutes. As the temperature rises, skim the surface frequently with a ladle or spoon to remove foam and impurities. Visual cue: the surface will shift from cloudy grey foam to a quieter, nearly clear simmer.
4. Once the stock reaches a full boil, reduce the heat to low and simmer — meaning the liquid should show only occasional gentle bubbles, not a rolling boil — for 4 to 5 hours, until the meat is thoroughly spent and the broth is pale gold and fragrant. Continue skimming as needed during the first hour.
5. Remove from heat. Strain the stock through a fine-mesh sieve lined with a double thickness of cheesecloth into a large bowl or second pot. Press the solids gently, then discard them. The finished stock should be nearly clear and light in colour. If it remains cloudy, strain a second time.
6. Allow to cool to room temperature, then refrigerate. Once chilled, skim any solidified fat from the surface before using. Use within 3 days or freeze for up to 3 months.
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