Читать книгу The New Galt Cook Book - Various - Страница 6

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Bones of any meat which has been dressed, as sirloin bone, leg of mutton bone, etc., two scraped carrots, one stick celery, enough cold water to cover the bones, or enough of the liquor left from braising meat to cover them, one spoonful of salt. Break the bones into very small pieces, put them into a stew-pan with the carrots and celery, cover them with cold water or cold braise liquor and let it boil quickly till the scum rises; skim it off and throw in some cold water when the scum will rise again. This must be done two or three times, till the stock is quite clear; then draw the pan from the fire and let it stew for two hours, till all the goodness is extracted from the bones; strain it off and let it stand all night. The next day take off the grease very carefully, and lift it from the sediment at the bottom of the pan. It will then be fit for use.