Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Beef or veal bones |
| 3 quarts | Water |
| 1 medium | Onion; coarsely chopped |
| 3 larges | Carrots; chopped |
| 6 | Sprigs fresh parsley |
| 1 teaspoon | Whole peppercorns |
| 4 | Cloves garlic; halved |
| 1 | Bay leaf |
| 2 | Whole cloves |
| 1 teaspoon | Thyme |
| ½ teaspoon | Celery seeds |
Preheat oven to 400 degrees. Place bones in a roasting pan and bake for 30 minutes, turning once. Discard accumulated fat.
Transfer bones and remaining ingredients to a large stockpot. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, partially covered, at least 4 hours. Frequently skim the froth off the top.
Using a colander, strain stock. To defat stock, refrigerate until fat hardens on the surface, then remove and discard. The stock may gel during refrigeration; this is natural. Makes 2 quarts.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .