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| Copyright Thomas Saaristo All Rights Reserved |
| All Purpose Stock |
| Before freezers and refrigerators there was the stock pot. It's still an excellent way to use meat and vegetable leftovers, vegetable cooking water, celery tops, mushroom stems, tomato peelings, and other vegetable parings. Ingredients 2-3 cups finely chopped mixed leftover lean mean and vegetables 1 lb. beef, veal, or lamb bones 2 quarts water 1 bay leaf and 1 sprig each parsley and thyme, tied in cheesecloth coase salt freshly ground black pepper Method Simmer leftovers, bones, water, and herbs [bouquet garni], covered, in a large, heavy kettle 2 - 3 hours; add salt and pepper to taste. Strain through a fine sieve, cool, chill, and skim off fat. Store in refrigerator or freezer and use as a base for soups, stews, and sauces. |