Re: [CH] Stock...

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>A good pork stock, usually has chicken stock as
>well, to modify it a bit, whereas a good veal stock will stand alone,
>and really is fabulous, but then there is the cost factor for veal
>knuckles, etc., which in this country(yers and mine)can be high. 

I disagree that a good pork stock has to have chicken stock as well, but
of course, your mileage may differ and it's not worth arguing about.
Veal once was much cheaper (though much more seasonal) in the US and 
Canada when it was produced by dairy farmers culling their herds.  Check
an old (pre-1960) cookbook and see how many "economical" veal recipes are
there.  Veal used to be cheaper than chicken.

The markets here carry very inexpensive bones (veal and pork), usually
neck bones, for making stock, and even though I can't find a veal knuckle
any more there is no shortage of veal bones for soup and stock here.

===
Dave Sacerdote
davesas@ntplx.net
Resist or Serve.
"I am so mighty, I do not have to kill you all."  -- Flaming Carrot
Visit Dave's New England Almanac at http://www.ntplx.net/~davesas/

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