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Soups
Entrees
Breads
DessertsAdd 3 cups finely diced vegetables (such as celery, onion, carrots or turnips, cabbage, or any desired combination) to 1-1/2 quarts (6 cups) Brown Stock (see recipe below.) Simmer at least 30 minutes. Better when warmed up the second day! |
| Melt in bottom of large kettle over high heat: marrow from 1 or 2 cracked marrow bones Add and brown in the marrow fat: Half a 4-lb. shin of beef, cut in small pieces Add: Remaining meat, bones, and 3 quarts cold water Cover and bring slowly to a boil, scraping top as needed. Add: 3 sprigs fresh parsley 1/4 tsp. thyme 1/4 tsp. marjoram 1 bay leaf, crumbled 1/2 c diced carrot 1/2 c chopped onion 1/2 c chopped celery with leaves 10 peppercorns 5 cloves 1 tbsp. salt |
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| Cover and simmer gently 4 hours; Strain and cool. Store in covered jars in refrigerator. Skim fat off top before using. |
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The Anytown Star says: