| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Smoked ham hock |
| 1 |
lg |
Onion, quartered |
| 2 |
|
Pared medium carrots, quartered |
| 2 |
|
Celery stalks, quartered |
| 8 |
|
Italian parsley sprigs |
| 1 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried rosemary |
| 2 |
|
Bay leaves |
| 4 |
|
Whole cloves |
| 1/4 |
ts |
Crushed red pepper flakes |
INSTRUCTIONS
1. In large saucepan, add ham hock and enough water to cover; cover pan,
bring to a boil and simmer 10 minutes. Remove hock; drain and rinse out
saucepan.
2. In same saucepan, add 1 quart water, ham hock and remaining ingredients.
Bring to a boil over high heat; reduce heat to low, partially cover and
simmer 3 hours. Strain through a cheesecloth-lined strainer; discard
solids. Cool to room temperature and refrigerate until chilled; remove
congealed fat from surface. Will keep in refrigerator up to 3 days.
Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 26, 1997.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”