| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Soup |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef soup meat; cut up |
| 3 |
lb |
Beef soup bones; cracked |
| 3 |
lb |
Veal soup bones; cracked |
| 1 |
c |
Sliced carrots |
| 1 |
c |
Sliced onions |
| 1 |
c |
Sliced celery |
| 1 |
tb |
Salt |
| 1 |
lg |
Bay leaf |
| 4 |
|
Parsley sprigs |
| 2 |
ga |
Water |
INSTRUCTIONS
Preheat oven to 450. Place meat, bones, & vegetables in roasting pan. Roast
in preheated oven 30-40 min. Remove from oven & place ingredients in large
kettle. Pour off fat from roasting pan & de-glaze pan w/ one cup water. Add
contents to kettle. Add remaining water, salt, bay leaf, & parsley stems.
Bring to a boil & then simmer for 4-5 hrs. Strain stock. Let it cool & skim
the fat.
THE OYSTER BAR
GRAND CENTRAL STATION;MANHATTAN
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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