Veal or Beef Stock and Jus

Preparation info

  • Makes

    4.5–5.5 litres

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This stock is a base to a lot of cooking, and really holds the essence of a good dish. Reading this recipe may well make you want to think twice about it, but it is worth making and so satisfying once made. It will give you great sauces and, of course, will store well in your freezer, so go on, have a go! It is best started in the morning, which will allow the stock to cook throughout the day.

If this really is too much, then a lot of good gravy bases can be found but do use them ca