| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soups |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Meaty beef bones or chicken |
|
|
Bones |
| 1/4 |
c |
Margarine (beef stock only) |
| 10 |
c |
Cold water |
| 2 |
|
Coarsely chopped celery |
|
|
Stalks |
| 2 |
|
Coarsely chopped carrots |
| 1 |
|
Coarsely chopped onion |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
pn |
Rubbed thyme |
| 1 |
pn |
Dried oregano leaves |
| 1 |
pn |
Rubbed sage |
INSTRUCTIONS
In heavy Dutch oven, brown beef bones slowly in margarine over low
heat, 30 minutes, stirring occasionally. Add water & remaining
ingredients; bring to simmer. Simmer, uncovered, 3-4 hours, skim off
grease or scum that rises to top. Remove meat, bones & vegetables.
Strain. Chill stock & remove fat from surface. Let stand 24 hours.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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