Veal Jus

Preparation info

  • Makes

    10 Litres

    • Difficulty


Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About


  • 10 litres veal stock
  • ½ bottle Madeira wine
  • ½ bottle cooking port
  • 250 g caster sugar


    To make the veal stock into veal jus, reduce down the stock by half. Then, pour the Madeira and port into a very hot pan, add the sugar and reduce this down by three quarters, add to the reduced stock and reduce again by a half to give a shiny, syrupy sauce with a good depth of flavour.