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Joyce Goldstein
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6 to 8 quarts
Medium
By Joyce Goldstein
Published 1998
Preheat the oven to 450°F. Crack the veal bones and place in a large roasting pan (see Note). Add trimmings if using with the olive oil so they don’t stick. Roast until browned but not scorched. Transfer the bones and trimmings to a large stockpot
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