Veal Stock

The taste of veal stock does not have much character, but the gelatinous structure of veal stock does give body to all the other stocks of meats and poultry and, therefore, to the finished sauces made from them. Without veal you have to use a lot of chicken wings, beef shanks, and even pigs’ feet to get the same kind of gelatinous structure in the stocks.

Since good veal bones are not always available, I often use parboiled pork skin or pig feet (after the trotters are cooked you ca