On Tue, 16 Nov 2010 11:33:24 -0800, JL wrote:

> 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.

i don't think i've ever seen it. though i'm in a major metro area (d.c.),
butchers or specialty meat markets seem few and far between.

your pal,
blake