| All
recipes tested twice Fully illustrated Clear & concise advice |
|
| All
recipes tested twice Fully illustrated Clear & concise advice |
|
Estimated Preparation Time: 10 minutes Estimated Cooking Time: 6 hrs Servings: 1.2 litres (2 pint) stock, enough for 4 bowls of soup Non-standard Cooking Utensils: A large pan
Ingredients: The water in which a joint of meat has been boiled, say 1.2 litres (2 pint) Trimmings of fresh meat or poultry, shank-bones, roast-beef bones Any pieces in the larder such as vegetables and spices A bunch of savoury herbs Cooking Method 1. Cut up any large ingredients and place all ingredients (including the water) in the pan 2. Simmer very slowly for 6 hours. Do not let it come to a brisk boil, that the stock be not wasted, and that its colour may be preserved. Remove any fat from the surface regularly 3. Strain through a sieve.
|
Other Christmas Recipes |
||||||||||||
