INGREDIENTS

INSTRUCTIONS

After making a rich meat stock, allow it to chill in the refrigerator
overnight. Then skim the surface with a slotted spoon to remove any
solidified fat. Place damp cheesecloth in a strainer, and freeze until
firm. Pour the skimmed stock through the lined strainer to remove very last
vestige of fat. Use perfectly strained stock in your favorite soup or
sauce.
Recipe by: Martha Stewart http://www.marthastewart.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
21, 1998

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