For a while I used to take making stock lightly. I don't know if it was because there are so few steps or if it's because it's one of the first things you learn or what. Anyways, I've been trying to make the best stocks that I can but I've got a couple of questions. First, Tomato and wine in brown stock. Escoffier says to use water and doesn't mention anything about wine, James Peterson author of "Classic and Contemporary Sauce Making" also doesn't mention wine or tomato product. However, My Gisslen Book and my old Culinary School notes say to use both. On the batch I'm making tonight I've tried to go with Escoffier as much to the letter as possible. But what do you chefs out there do? Second, Escoffier says to add boiling water to veal stock when it starts to get to low, Peterson says to always use cold. I've always thought it was cold myself, but can you really argue with Escoffier?