In the UK I was fortunate enough to live near a butcher who sold refrigerated real veal stock - goopy and gelatinous. Now I live in Zurich where this proves impossible to buy. You can, however, buy kalbsfond which comes in a jar and apparently is made of veal, and doesn't taste horribly wrong, but appears to have no gelatine in; it is however browner and has a sort of powdery residue. What's a good substitute? My current substitute, boringly enough is kalbsfond and gelatine sheet. My interest is in using the stock to thicken and flavour sauces of a traditional French style.
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probably not an answer: make your own veal stock. via web search, it looks like there are butchers who sell veal in Zurich– pleasePassTheCheeseMar 18, 2020 at 20:02
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@jim it's easy to buy veal in Zurich (for instance for making Wiener schnitzel), but less easy to buy veal bones. Still, while this is a decent suggestion, it's a lot of work compared to buying (or faking) a stock.– ablighMar 18, 2020 at 21:30
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I completely agree that making a stock is tougher. my job isn't in the food business. I only make stock a dozen times a year. most of the stock I use is from a "soup base" concentrate that comes in small tubs.– pleasePassTheCheeseMar 19, 2020 at 13:05
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