Brodo di vitello (veal stock) from The River Cafe Cookbook (page 55) by Rose Gray and Ruth Rogers
- bay leaves
- carrots
- celery
- red onions
- parsley
- thyme
- black peppercorns
- veal shins
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.