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16 cups
Easy
By Victoria Alexander and Genevieve Harris
Published 1995
When making stock, it is worthwhile to use good quality ingredients as the stock will form the basis of other dishes, and a poor quality stock will result in a poor quality sauce. The pig’s trotter, which adds body, is included to increase the gelatin content of the stock but it can be omitted. You can use any variety of mushroom if field mushrooms are not available.