Читать книгу The New English Table: 200 Recipes from the Queen of Thrifty, Inventive Cooking - Rose Prince - Страница 62

Beef Stock

To make beef stock, put the bones left over from a roast into a deep saucepan with a carrot, an onion, a celery stick and a bay leaf. Cover with water and bring to the boil. Simmer for about \Vi hours. Skim off surplus fat. Don’t be put off by the time this takes; once everything is in the pan and simmering, the stock makes itself and you have a bountiful supply to use in other recipes. I like to call stock a half-made meal.