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Bones, Bones, Bones

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So I had this recipe which specified veal neck bones for a stock sauce. I couldn't find veal neck bones, and I couldn't figure out the difference. So, I got some standard veal bones and made the dish. Does anyone know what the difference the type of bone would make in the sauce?

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There would be a little more gelatin with neck bones, but I can't imagine it makes much difference. I think the main distinction would be price. Scraps, like neck bones, should be available for a song. And a lousy song at that-- 99 bottles of beer, or happy birthday....

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