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Beef Broth vs. Veal Broth
The recipe I have always used also calls for 4+4 (beef, veal) it also calls for a splash of red wine, for depth, and that wherein the difference lies. Depth. veal stock has another "layer" to it that isn't found in beef stock, also I believe it is less salty, allowing for a complexity that is unmatched in recipes that call for veg or chicken. those are great for vegetable or chicken soup though!!! Never forget the wine! All my soups call for it...hey, that's a good thing right? I have an incredible Italian wedding soup recipe...calls for veal stock.
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Oh I'm from the U.P. of michigan
and apples here are a delight
we bake them, saute them
stuff them and braise them
one way or another each night
The apple is held is high esteem
It's a red & gold jewel
So tart you'll drool
Their diversity is un-paralleled
Jonagold, Fiji, and translucents I've held
They are perfection in every bite!