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5 litres
Easy
By Gary Rhodes
Published 1996
This stock does take a long time to make, but it really is worth making and so satisfying. It will give you great sauces and, of course, will store well in the freezer. It is best started in the morning, which will allow the stock to cook throughout the day. Ask your butcher for a few beef or veal trimmings to make the stock. (For information on ready-made alternatives).