|
Soup Made with Cooked Meats
Put all the bones, bits of meat, and vegetables which are in the
refrigerator into one large kettle on the back of the fire, and simmer all
day in enough boiling water to cover it all, adding more water as this cooks
away.
Skim carefully from time to time.
If there are not many vegetables to go in, put parsley and onion in their
place. At night strain through the sieve, then through the flannel, and
cool.
This stock is never clear as is that made from fresh meat, but it is almost
as good for thick soups, such as pea, or tomato.
Back to Top
|
