Veal stock and broth
About Veal stock
Good veal stock should be gelatinous when cooled and dark and rich in colour. Use stock for stews, soups or sauces.
- This page was last edited on 25 March 2012, at 14:39.
Good veal stock should be gelatinous when cooled and dark and rich in colour. Use stock for stews, soups or sauces.
