On Fri, 01 Oct 2010 13:21:04 -0700, JL > wrote:

> If available the veal bones are great for stock.

I miss Petrini's every time I want to make stock. They butchered on
the premises and bones in the freezer for our stock (and our dogs).
>
> They seem to me to add a rich, velvety fullness almost a texture more
> than a flavor to a beef & veggie stock. Similar in effect to oyster
> mushrooms imo.
>
> And of course using the ground veal with beef & pork in a meat loaf is
> very good also.

I used to make meatloaf a lot more when there was veal to add to the
mix.
>
> I rarely use veal anymore simply because it is not available in my local
> neighborhood.

Here too. I suspect it's more available on the East coast as is duck.

--

Never trust a dog to watch your food.