> For beef stock, Escoffier wants bones of old cattle He worked most of his career in London hotels and restaurants. He complained that you can't get proper ol

> For beef stock, Escoffier wants bones of old cattle He worked most of his career in London hotels and restaurants. He complained that you can't get proper old cattle in Britain; he said we slaughtered them too young, no older than two years. For stock, he wanted animals aged 4 years, or even older.