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Saturday, 9 January 2010

Veal Stock

Veal stock is virtually the same as beef stock but with a more delicate flavour. To make it simply follow the beef stock recipe but use veal bones instead of beef, remove the celery and reduce the cooking time (in the stock pot) from 2 hours to 1 hour. Replace the rosemary with parsley. Easy!

I recommend that you use free range and organic produce for every recipe, diet, juice and detox found within this site. There is no substitute for good quality food!

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