This is one reason why Old Stylers cook meals from scratch and avoid ready meals!

Primrose

In this house we make stock from free chicken carass bones from our butcher, and often throw in a pig's trotter to make a really thick stock for rissotos. We also use scrag lamb bones for making Scotch broth although tripe, I'm afraid, is something I simply can't face.
I'm quite shocked at how little younger people know about basic cooking but I suppose, having grown up in more affluent times, they've not been subjected to the wartime rationing environment that older people were. I guess it's also about time availability. So many women work full time now, which they didn't in the days when I was a small child, so women at home all day had more time to bake and cook from scratch. It may be more time consuming but when it comes to saving money, home cooking, even from very basic and humble ingredients, can save a lot of money. And I challenge anybody to prefer an instant packet soup to one which has been made with vegetables and a home-made stock.

Gigervamp

Has anybody made their own gelatine?