Yield: 6 servings
Measure | Ingredient |
---|---|
4 pounds | Flank |
2 tablespoons | Fat |
1½ quart | Boiling water |
2 \N | Onions |
2 \N | Carrots |
3 \N | Celery stalks |
3 \N | Sprigs Parsley |
1 tablespoon | Salt |
6 \N | Whole Peppercorns |
Lightly brown the flank in the fat. Drain. Add the water, onions, carrots, celery, parsley, salt and peppercorns. Cover and cook over low heat 2 hours or until the meat is tender. Strain the stock and serve as soup or use in other dishes. Serve the m Recipe By : Jennie Grossinger - "The Art Of Jewish