Recipe(tried): For veal or any meat stock

The best way to make any meat stock is to set out your bones on a shallow baking pan. On the same pan put onion outer skins leaving the thin silky skins on, a few carrots and a few stalks of celery with leaves on it. Put this under the broiler and ALMOST burn (yes, burn) everything. As pieces get very dark, turn them over to do the same to all sides. When all is very dark, plunge them all into a pot of boiling water. Add more water if needed to just barely cover the contents. Add about a teaspoon of salt and boil all until the broth is a beautiful brown color. Strain. Can be frozen. Use the vegetables in a soup or stew or whatever if you wish. I was shown this many years ago at the Science Museum. It is wonderful! So rich! I use it for gravy, stews, soups, just everything!!!
Hope this is a help.
Judy