Stocks

Although a number of dishes in this book have sauces within the recipe, do refer to this section each time a recipe calls for some stock or meat glaze. Throughout the book you’ll find many recipes which need, say, 10 fl oz (300 ml) of veal, chicken, or game stock, but you can’t really be bothered with all that so you just pour in water or a chicken stock cube, or even abandon the dish altogether. However, if every now and again you are able to spare a couple of hours to make some basic stocks and freeze them in small plastic containers or those little ice-cube trays, when you get to one of these recipes, rather than saying ‘Oh my God!’, all you have to do is open the freezer door and hey presto! – there is your stock.