Kangaroo fillet, veal tongue and braised witlof from My Food (page 34) by Cheong Liew and Elizabeth Ho

  • brown veal stock
  • witlof
  • Show all ingredients...

  • EYB Comments

    You pay use the kangaroo stock recipe on p.228 and the veal stock recipe p.226.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You pay use the kangaroo stock recipe on p.228 and the veal stock recipe p.226.

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