Preparation info
  • Makes

    16 cups

    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

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.