How to make it

  • Again, these are 2 separate recipes.
  • Meat Stock Directions:
  • Place the meat in a large pan, add cold water to cover and bring to a boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.
  • Skim off any scum that rises to the surface and add the onion, carrot, leek and celery and season with salt.
  • Lower the heat and simmer for about 3 1/2 hours.
  • Remove from the heat, strain into a bowl, let cool, then chill in the refrigerator. When the fat has solidified on the surface carefully remove and discard.
  • The sauce can be used for soups, risottos, and making gravy.
  • Vegetable Stock Directions:
  • Place all the vegetables in a large pan, pour in 6 1/4 cups water, and a pinch of salt. Bring to a boil.
  • Lower the heat and simmer gently for 20 minutes. Remove from the heat and let cool slightly, then strain into a bowl pressing down well on the vegetables with a spoon.

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    kingofallassholes ate it and said...
    I like them both.It wouldn't hurt to try them both.
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