Posted by jimbo on November 30, 1998 at 20:21:38:
In Reply to: Re: Stocks posted by Cathy on October 11, 1998 at 19:00:44:
: : It's been quiet in here so I am going to start something up.
with regard to the unavailability of good veal bones_they don't
HAVE to be veal, I've been able to find a good access of BEEF
bones (knuckles,marrow bones, oxtails and FEET[yes, feet, they are very high in gelatin, which as we know will give great body to the stock]additionally, the added gelatin will be very much appreciated if the stock is due to be reduced to a glace.