Читать книгу How to Cook in Casserole Dishes - Marion Harris Neil - Страница 23

Table of Contents

 4 lbs. shin of veal

 1 onion

 1 blade mace

 2 stalks celery

 1 fowl

 2 quarts (8 cups) water

 1 teaspoonful white whole peppers

 1 teaspoonful salt

 Some bones

Wipe the meat and cut it up into small pieces; and put it into a large marmite or casserole; add the bones and the water and bring slowly to boiling point; skim thoroughly, add the other ingredients, and simmer for four hours; strain through a fine sieve, and when cold remove the fat.

The fowl should be cleaned and added with the meat.

The bones may be boiled again for cheaper stock.