ISO: veal bones
- biggreenmatt Jan 11, 2014 06:59 AM
Now, you wouldn't think veal bones would be hard to find. I mean, someone's gotta carry them, or, if they don't have 'em, surely you can put in a special order and get some.
Imagine my shock and surprise when I went to Upper Cut in SLM this morning, and was told that they didn't have any, couldn't order any in, and no-one else would have them either! Shocked, shocked, shocked I say!
Ridiculous, sez I. Surely the CH community knows where to find veal bones in the downtown/Leslieville area. Confirmed sightings very much appreciated.
I'd try an Italian butcher that cuts their own meat. I'm not sure if Masselli's on the Danforth has a hanging room. Might give them a call. A better bet is Jerry's Supermarket on Danforth east of Greenwood. I know they've got a hanging room in the back.
Either could cut scallopini off the leg which could mean they have leg bones hanging around. Assume you're making a demi glace...so marrow.
About a yr or two back I was able to acquire some veal bones from Sausage Partners (now another Olliffe branch)* by Greenwood and Queen.
If you're planning on using the bones to make stock, an alternative would be to make a brown chicken stock with some pork bones thrown in for depth and complexity.
Check with a wholesale meat purveyor that services better restaurants. I used to buy cases of them because we used so much demi glace.