Description: Veal Jus
Preparation: To make jus, simply whisk or stir 125g of jus concentrate into 1 litre of warm water in a suitable saucepan. Bring to the boil stirring constantly. Allow to simmer for 2-3 minutes.
Storage: Store in a cool, dry place. Always reseal after use and keep in a cool, dry place.
Ingredients: Veal Stock (Water, Veal Juice, Veal Fat, Carrot, Tomato, Mushroom, Garlic), Beef Stock (Water, Beef Stock), Modified Tapioca Starch, Salt, Sugar, Flavouring, Yeast Extract, Colour (Caramel), Sunflower Oil.
Allergens: No allergens present
Energy 1015KJ / 242Kcal, Fat 1.9g; of which Saturates 0g, Carbohydrates 30.7g; of which Sugars 7.3g, Protein 25.6g, Salt 9.94g
Best Before: See pot.
Country of Origin: UK using Beef from Sweden, Denmark, France and UK
Address: Leathams Ltd, 227 - 255 Ilderton Road, London, SE15 1NS