blake murphy wrote:
> On Mon, 15 Nov 2010 16:30:55 -0800, JL wrote:
>
>
>>Me to. Here's the basic, standard recipe that i tweak rather a bit. I
>>don't bake the onions first. And I leave out the veal suet and use a
>>good amount of butter.
>>
>>"Add the same weight of white bread crumbs soaked in milk, and squeezed,
>>and half the weight of the onions of chopped veal suet."
>
>
> veal suet? where do you buy such a thing?
>
> your pal,
> blake

I live in a major, metropolitan area, there is one local deli in my
neighborhood and a number of other shops in other parts of town that
sell both the veal and its suet.

Which i don't purchase because of price, though adding veal bones to a
vegetable stock! ....mmmmm ....um....good and i can get reasonably
priced, veal knuckles & shanks that are great for stock making.


Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
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