English Soup recipes. Household stock
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Based on leftovers, this stock is very economic to make. Use
it for casseroles, broths and other dishes which do not require a strongly
colored or flavored stock. You could use a cooked joint bone, the carcass of
a cooked bird, raw bones, cooked or raw meat trimmings, giblets, bacon
rinds. But do not include too many different types of meat or bones or the
flavors will cancel each other out. Be sure that cooked bones have not begun
to develop "off" flavors.
MAKES ABOUT 1.25 L [3 pt]
- 2.25 kg [5 lb] selection of bones and meat trimmings
- 2 large onions, peeled and sliced
- 1 carrots, sliced
- 2 celery stalks, thickly sliced
- salt
- bouquet garni
- 6 black peppercorns
1. Chop the bones into convenient-sized pieces.
2. Add the vegetables.
3. Pour on 3.25 L [6 pt] cold water and bring slowly to the boil.
4. Remove scum with a slotted spoon.
5. Add a little salt, the herbs and the peppercorns. Half cover the pan and simmer very gently for about 3 hours, skimming and topping up with boiling water as necessary.
6. Strain, de-grease, strain again, reduce and adjust seasoning to taste as required.