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- Joined Jan 10, 2010
Some years ago I made a recipe for an excellent meat stock, and over the years have made it several times. Lately, however, it's becoming more difficult to get the veal bones that the technique calls for (the recipe calls for both beef and veal bones), and I was wondering just what the veal bones brings to the pot. What do I gain when using veal bones that beef bones won't give me?
Thanks!
Thanks!