Gelatin Broth made from Veal knees

[Guest guest]

I used Veal knees and neck bones which made a very gelatinous broth.

Question: Since veal is a 3 month old milk feed calf, would there

still be too much hormones or antibiotics, etc. stored in

the bones. Did not feel too great after consuming the broth. Also, I

used vinegar which I'm very allergic to, but thought simmering

on the stove for 24 hours would boil it away. Would lemon juice

instead of vinegar work as well? Is there a vinegar with less strong

ferment and yeast? I am still looking for a source for venison and

grass-fed beef bones.