Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 34

2 hours

up to 2kg (4½lb) marrow bones

1.5lt (2¾pts) water

1 Chop bones as small as possible.

2 Put into cooker with the water, but don’t more than half fill the pan. Bring to boil and skim off scum.

3 Cover, pressure cook for 2 hours, cool to reduce pressure. Strain bones. Cool and degrease by skimming off solid fat. (The fat is dripping and can be used for flavoursome frying – it even makes a good spread for bread or toast, but only if you are not very figure conscious!)

4 Dilute before using. Add vegetables, seasoning and herbs with care.