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Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley, chervil,
bay leaf, basil, marjoram), three carrots, three turnips, three onions,
three cloves stuck in the onions, one blade of mace.
Cut up three pounds of stock meat small and put it in a stock pot with two
quarts of cold water, three carrots, and three turnips cut up, three onions
with a clove stuck in each one, a bunch of herbs and a blade of mace. Let it
come to the boil and then draw it off, at once skim off all the scum, and
keep it gently simmering, and occasionally add two or three tablespoonsful
of cold water. Let it simmer all day, and then strain it through a fine
Some of the liquor in which a calf's head has been cooked, or even a calf's
foot, will greatly improve a clear soup.
The stock should never be allowed to boil as long as the meat and vegetables
are in the stock pot.