Excellent. A few more questions though: my recipe says I should be skimming the stock frequently as it simmers. However, the mirepoix gets in the way, and I'm not sure if I'm skimming the fat or accidentally picking up floating onion and other veggies. Why is it important to skim during the simmering, as opposed to doing it all at once at the end, say, after it's been in the fridge overnight and that fat has formed a skin at the top?
Second question: what is a perfect simmer? I know it's supposed to be somewhere around 90 degrees, and it should be bubbling a little, but I'm always fiddling with the element crontrols, as I'm never sure if it's too hot, or not hot enough. What does a good simmer look like? When I made my stock, I was getting medium to large bubbles at a fairly moderate pace, not too slow, not too fast. Is this what it should be? What should the temperature be?
Oh yes, and the third question: after you finish browning the veal bones, the recipe states that you should deglaze the pan with water. It doesn't go into any detail about how much water. It simply says that you dissolve the brown bits in the liquid and then add them to the stock. But the brown bits don't dissolve. How much water should go in? How do you know when it's properly deglazed?