| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Soup | 1 | Servings | |
INGREDIENTS
| 4 | lb | Beef or veal bones |
| 3 | qt | Water |
| 1 | md | Onion; coarsely chopped |
| 3 | lg | Carrots; chopped |
| 6 | Sprigs fresh parsley | |
| 1 | ts | Whole peppercorns |
| 4 | Cloves garlic; halved | |
| 1 | Bay leaf | |
| 2 | Whole cloves | |
| 1 | ts | Thyme |
| 1/2 | ts | Celery seeds |
INSTRUCTIONS
Preheat oven to 400 degrees. Place bones in a roasting pan and bake for 30 minutes, turning once. Discard accumulated fat. Transfer bones and remaining ingredients to a large stockpot. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, partially covered, at least 4 hours. Frequently skim the froth off the top. Using a colander, strain stock. To defat stock, refrigerate until fat hardens on the surface, then remove and discard. The stock may gel during refrigeration; this is natural. Makes 2 quarts. NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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