Veal stock is an excellent base for both white and brown sauces because it has a deep, subtle flavor that makes it especially adaptable to a variety of preparations. Veal stock—both white and brown—was the basic stock used in professional kitchens during the nineteenth and into the twentieth centuries. Because of its expense, it has largely been replaced with beef stock, chicken stock, or stocks made with veal bones alone. However, there is one cut that remains inexpensive—breast. If you’re