Beef Stock No. 418
4 lbs shin bones3 qts water
1 cup onions, sliced
1 cup carrots, sliced
1 cup celery, sliced
1 bay leaf
1/2 tsp thyme, dried
4 whole peppercorns, black
2 sprigs parsley, fresh
Put the bones in a large kettle. Cover with cold water. Bring to a boil for 2 minutes. Drain. Return the bones to the kettle. Add the measured amount of water, the onions, carrots, celery, bay leaf, thyme, peppercorns, and parsley. Bring to a boil and simmer for 4 hours, skimming the fat and foam from the surface. Strain the stock. Discard the solids. Leftover stock can be frozen. Yields 10 Servings
Posted by Joel Ehrlich to rec.food.recipes on July 3, 1995.
