9—Brown Veal Stock

Brown veal stock requires the same quantities of shin and trimmings of veal as white veal stock (Formula No. 10, White Veal Stock, and Poultry Stock). The time allowed for cooking is, however, a little shorter, and this operation may be completed within eight hours. This stock is mostly used as the liquor for poultry and No. 250, Poëlings game, while it may also serve in the preparation of thickened veal stock. Being quite neutral in taste, it lends itself to all purposes, and readily takes up the aroma of the meat with which it may happen to be combined. It is admirably suited to the poaching of quails, and nothing can supplant it in this particular.