Thursday, 27 December 2007
Clear Soup Stock
To four pounds of beef add six quarts of cold water and place over thefire. Just before it boils, skim it carefully. Then add two cups of
cold water and skim again, repeating this for a third skimming. Allow
it to simmer slowly for three hours. Then add the vegetables; eight
ounces each of cut up carrots, onions and turnips, and three ounces
of celery, with salt and pepper. Simmer three hours longer. The stock
should be strained before using, and while cooking it should not be
allowed to boil.
posted by kanx1976 at
06:13
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home