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LE POT-AU-FEU (The stock-pot)

2 1/2 lbs. topside of beef
1 LB bones
2 small carrots
1 medium turnip
3 leeks
1 small parsnip
1 small stick celery
a bouquet mixed herbs
3 quarts water

Put the bones in a large saucepan with the cold water, bring to
the boil gradually and, when the scum begins to rise, skim carefully.
Simmer gently for as many hours as possible the longer the better.
When done, strain the bone stock into a bowl through a cloth wrung
out in cold water. Keep the stock in a cold place, and the next
day remove carefully any fat that has set on the surface. Put the
meat in a saucepan, add the warm bone stock, bring slowly to the
boil, and skim until stock is free from all scum.

During the process of skimming, a few tablespoons of cold water
may be added occasionally, as this makes the scum rise to the
surface. The sliced vegetables are then added, and the salt and
herbs. Cover the saucepan, but tilt the lid, so that there will
be an opening of about 1-2 inches to let the steam escape. This
helps to keep the stock clear. Simmer very gently for 3-1/2 hours,
till the meat is quite tender. When the meat is removed from the
saucepan, again strain the stock through a wet cloth into a bowl.
The stock is then ready for use, but it is preferable to wait until
it is cold, when a little grease may still rise to the surface and
can be removed.


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1 of 1 people found the following review helpful:
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proffesional chef's review, September 21, 2006 - 03:07 PM
Reviewer: chef nikki from ohio, usa
This recipe is missing so many components. There is a whole chicken missing the bouquet garne should consist of chopped parsley, a bay leaf and some pepper corns.

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