modthinglet Posted May 10, 2006 Share Posted May 10, 2006 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? Link to comment Share on other sites More sharing options...
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