| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Soup |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Bare rendering bones; sawed into 2-inch pieces |
| 1 |
bn |
Carrots |
| 1 |
|
Head celery |
| 3 |
|
Yellow onions |
INSTRUCTIONS
This is one of those things that you prepare on your one major cooking day
each week. It takes some time to concoct, but this soup stock is just basic
to a properly and frugally run kitchen. It is used for soups, sauces and
gravies. Tell your butcher that you need bare rendering bones. Then should
not have any meat on them at all, so they should be cheap. Have him saw
them up into 2-inch pieces. Roast the bones in an uncovered pan at 400° for
2 hours. Be careful with this, because your oven may be a bit too hot.
Watch the bones, which you want to be toasty brown, not black. Place
roasted bones in soup pot and add 5 quarts water. Add vegetables, chopped
with peel and all. Bring to a simmer, uncovered, and cook 12 hours. You may
need to add water to keep soup up to the same level. Do not salt the stock.
Strain the stock, and store in refrigerator. Allow the fat to stay on the
top of the stock when you refrigerate it; the fat will seal the stock and
allow you to keep it for several days.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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