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Instructions
Put meat and bone meal in a pot along with 6/10 grams of salt and 1.
2 liters of water at a boil add the vegetables, Cook skimming frequently and eventually after about three hours carefully degrease.
Sifting through the end and store.
Wishing you may proceed as for the Bruno by Cook before the bones and then add meat after a slight Browning in butter but in doing so it will take about five hours and you will have to compensate for evaporation with new boiling water so that flesh and bones are always submerged.
Ingredients and dosing for 4 persons
- 500 g of hock and second choice cuts of veal
- 500 g of wings, legs and chicken carcasses
- 80 g of carrots
- 40 g of onions
- 30 g of leeks
- 10 g of celery
- 1 sprig garnish