http://ramsayspubfoodathome.com/veal-stock/ Cooking my way through Gordon Ramsay's Great British Pub Food Fri, 13 Aug 2010 16:12:35 +0100 http://wordpress.org/?v=2.8 hourly 1 http://ramsayspubfoodathome.com/veal-stock/comment-page-1/#comment-1700 Louise Mon, 01 Jun 2009 07:41:38 +0000 http://ramsayspubfoodathome.com/?p=660#comment-1700 I made the veal stock from Gordon's 3 Star Chef book and it had Ruby Port and Madeira in it, which, while very tasty, makes the stock a little expensive to make. Will have to give this simpler version a go. I like the idea of having fennel in it too. I made the veal stock from Gordon’s 3 Star Chef book and it had Ruby Port and Madeira in it, which, while very tasty, makes the stock a little expensive to make. Will have to give this simpler version a go. I like the idea of having fennel in it too.

]]> http://ramsayspubfoodathome.com/veal-stock/comment-page-1/#comment-1649 The Kept Woman Sat, 30 May 2009 14:44:53 +0000 http://ramsayspubfoodathome.com/?p=660#comment-1649 Looks great but I was always told not to press through a sieve as it can make the stock murky. Not important if you're using it in a dish but very if its for consomme or something like that. Cant wait to see what you're going to make with this. XXX Looks great but I was always told not to press through a sieve as it can make the stock murky. Not important if you’re using it in a dish but very if its for consomme or something like that. Cant wait to see what you’re going to make with this. XXX

]]>