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.

Notes about this recipe

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.