| Mixed Everyday Stock
1 1/2 pounds of onions, carrots, celery, chopped
2 pounds of mixed raw or cooked beef, veal and or chicken bones
oil
1 bay leaf
6 sprigs parsley
1 sprig thyme
a few mushroom stalks or peelings
6 to 8 peppercorns |
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Brown the raw bones and vegetables in a little hot oil. Then add the meat, bones, herbs, mushroom peelings. Add water to cover, bring to a boil, then simmer for 1 1/2 - 2 hours until reduced and well flavored. Strain and cool, allowing the fat to set in a solid crust on top. Use this stock quickly or keep in refrigerator for a day or two, re-boiling every day to keep it from becoming sour. brown
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