Veal Stock

Preparation info

  • Difficulty

    Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Method

Omit the beef, beef bones and chicken pieces and substitute about 4 lb (2 kg) of meaty veal trimmings (neck, shank or rib tips). For a richer, more gelatinous stock, you can add a calf’s foot, cleaned, split and blanched beforehand for 5 minutes in boiling water.