Household Stock Recipes

Wash the bones and chop them into small pieces. Put the bones in the pressure cooker with the water. Bring to the boil uncovered and remove the scum. Add the prepared vegetables, salt, peppercorns and bouquet garni. Put on the lid, bring to high (15 lb)... - 42.4548

GETTING READY 1. Wash the chicken pieces, carcasses, giblets, neck and feet and mutton bones till clean 2. Cut into manageable pieces and wash again MAKING 3. In a large stock pot, add 4 liters cold water and all ingredients and mix well. bring to the boil... - 39.8459

Break or chop the bones to 3-in pieces and put them with the skin and trimmings into a strong pan. Cover with cold water and add 1/4 teasp salt to each quart of water. Bring slowly to simmering point. Add the vegetables, including a piece of outer brown skin... - 38.0625

Saw the bones into short lengths. Put them into a pot and brown them slightly without adding any fat. Add the meat, chicken carcass, giblets and bacon rinds. Pour in the water and bring it slowly to a boil, skimming off the scum as it forms. Add the... - 35.0323

GETTING READY 1. Remove all fat from the chicken and the lamb 2. Clean the vegetables. Cut them into 4 pieces each without peeling MAKING 3. Place all the ingredients for the stock in a large stock pot with 5 liters of cold water and boil over moderate heat.... - 41.8803

Scrape the bones, remove fat and marrow and wash the bones in hot water. Wipe the meat with a damp cloth and cut it into small pieces, removing any fat. Put all into a pan and add the cold water and salt. Soak for 1/2 hr. Bring very slowly to simmering point... - 37.026

GETTING READY 1. In a pan bring water to a boil and plunge in tomatoes, allowing them to blanch for about 5 minutes until soft. 2. Drain, refesh and cool. and press through a strainer. 3. Press softened tomatoes through a fine mesh strainer, collecting the... - 45.3144

GETTING READY 1. In a small saucepan, soak the prunes in brandy and leave to macerate for 3 to 4 hours or overnight. 2. Place the saucepan over a low flame and simmer the prunes in until they are soft but not mushy. 3. Drain the prunes, reserving the liquid... - 45.0294