Bouillon

How to make it

1. 1

   The meat is combined with shanks and bony meat from the forequarter, chopped up, and washed in lukewarm water.

2. 2

   Bones with marrow are chopped carefully so the marrow can be removed as whole as possible; this is used for boneless birds, marrow pudding etc.

3. 3

   Put the stock bones over the heat in the cold water, bring slowly to a boil, and the moment the stock boils you must skim it well; then add the salt and the cleaned roots.

4. 4

   Simmer gently and without interruption for 4—5 hours, covered.

5. 5

   The conditions for getting a clear stock are that it is skimmed well throughout, and that its boiling is not stopped.

6. 6

   Strain the stock through a fine sieve; if the sieve is coarse, a clean cloth wrung out in warm water must be laid in it.

7. 7

   The stock must stand uncovered; never be left standing in the pot; the fat must be removed when the stock is to be used.

8. 8

   Each time some of the stock is taken, it must be brought to a boil and poured into a freshly washed, dry crock.