Our Grandmother used to say that good soup was nature’s penicillin. Many mothers and grandmothers knew that a soup base from a rich veal stock , made from roasted veal bones and fresh vegetables, could build strong bones, cure a cold, and soothe a sore throat.
Long ago, most livestock was slaughtered locally, and nothing went to waste. A local butcher would sell the marrow and knuckle bones along with tougher cuts of meat, which went into Grandmother’s stock pot. Soon the aromas from a delicious pot of love and “homemade medicine” filled the house. Today, few people have the time or know-how to make real Glace du Veau from reduced veal stock. Good veal stocks made the old-fashioned way do not have to become a thing of the past.
Free Raised Glace de Veau provides all the goodness while saving you time and work.