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what boullion and broths are we allowed


Gold Member
have you thought of reducing the meat juices with a little wine :) it lovely with red wine for lamb, and you dont need much. Cider for the pork was the best though :D
You'll have to search for it but Laura_C posted a thread on home made broths. Delicious they were too, maybe in the recipe thread as well.

I'd think most clear ones were OK, the others will have starches for thickening I'd bet.

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