Peter A wrote:
> In article >, kh6444
> @comcast.net says...
> > Beef or veal stock should be simmered much longer than 2 hours before
> > reducing, according to the Larousse Gast. and Escoffier, and most others. I
> > simmer at least 6-8 hours.
> > You get a lot more flavor/lb muscle-bone.
> >
> >
> >
>
> Cost aside, making your own beef stock is always much better than
> anything you can buy. Unfortunately, the required ingredients are very
> hard to find these days. Ask at your local supermarket or butcher for
> veal neck bones and see what kind of blank stare you get in response! I
> wonder what happens to all that stuff - maybe it's ground up into
> dogfood.
>
> --
> Peter Aitken

That's what they add all the salt to and put into cans and call it beef
broth.

That, or it's what they used to feed to ruminants....

maxine in ri