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Meat
Stock
Our
recipe makes 1 1/2 pints
Ingredients
6 1/2
oz (185 g) leftover cooked meat or raw meat trimmings, or 4 to 5
medium sized beef or pork bones
1
onion, peeled
1
carrot, scraped
1
stick celery, quartered
1 tomato,
quartered
2
pinches salt
3
sprigs parsley
2
pints (1.2 litres) cold water
Method
1.
Put all the ingredients into a deep stock pot, cover and place on
a low heat.
2.
Bring to boil and simmer for about 1 1/2 hours.
3.
Remove from the heat and cool completely, then strain into a bowl
or jug.
4.
As it settles, the fat will rise to the surface. Skim it off if
you prefer to do so.
5.
Keep the stock in the refrigerator for up to fourdays or in the
freezer for one month.
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our other Italian recipes>>
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