"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Traditional All Purpose Stock Recipe

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This recipe for Traditional All Purpose Stock, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Dill


3 large carrots.
2 good size onions
4 cloves fresh garlic
fresh parsley
1 box mushrooms
bay leaves
10 pounds soup bones, the meatier the better. Use a combination of beef and veal bones.
Total Ingredients to yield about 10 quarts

Preheat oven to 375 degrees. Rinse, peel and chop the carrots, onions and garlic. Distribute the vegetables on a oven pan and lay the bones on top. Roast 2 hours until browned, turning over a few times.
Take out of oven and and fill a pot half full of water and drop everything and let simmer over low heat at least two hours.
Strain the stock through a fine strainer and then refrigerate. Throw away remnants or make a soup that evening and strain for broth.
After the stock has chilled for a few hours, peel off the fat and you have pure stock for adding to all meats when cooking.
By adding wines, herbs, spices and cream to this mother sauce many specialized sauces are easily be made - such as a Bordelaise sauce




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