-=> Quoting Ruth Haffly to Michael Loo <=-

 ML> The normal Chinese kitchen would have access to
 ML> pork or chicken broth but not beef broth. Anyhow,
 ML> there's no reason to match the liquid to the meat.

 RH> I usually try to, with beef or chicken, at least.

I tend to stick to matching red meat broth and gravy with the same
or at least similar red meats, as bison, venison, emu and wild
goose are all compatible. But I would reserve lamb stock just for
lamb.
    
But blending turkey, chicken, pork and ham broths usually improves
all of them as I have mentioned here before many times including
earlier tonight.

And chicken broth is good in all kinds of dishes including ones with
bacon or shellfish in them.


Cheers

Jim


... Soup is the agent provocateur of a good dinner.

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