Meat Or Vegetable Stock For Shoulder Of Lamb A La ... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The Silver Spoon is Italy's best-selling cookbook for over fifty years. This is the meat and the vegetable stock for Shoulder of Lamb A La Boulangere. Ingredients:
these are two separate recipes. |
meat stock |
1 3/4 pounds lean beef, cut into cubes |
1 pound 5 oz veal, cut into cubes |
1 onion, coarsely chopped |
1 carrot, coarsely chopped |
1 leek, trimmed and coarsely chopped |
1 celery stalk, coarsely chopped |
salt |
vegetable stock |
2 potatoes, coarsely chopped |
2 onions, coarsely chopped |
2 leeks, trimmed and coarsely chopped |
2 carrots, coarsely chopped |
2 turnips, coarsely chopped |
1 celery stalk, coarsely chopped |
3 cherry tomatoes, coarsely chopped |
salt |
Directions:
1. Again, these are 2 separate recipes.
2. Meat Stock Directions:
3. Place the meat in a large pan, add cold water to cover and bring to a boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.
4. Skim off any scum that rises to the surface and add the onion, carrot, leek and celery and season with salt.
5. Lower the heat and simmer for about 3 1/2 hours.
6. Remove from the heat, strain into a bowl, let cool, then chill in the refrigerator. When the fat has solidified on the surface carefully remove and discard.
7. The sauce can be used for soups, risottos, and making gravy.
8. Vegetable Stock Directions:
9. Place all the vegetables in a large pan, pour in 6 1/4 cups water, and a pinch of salt. Bring to a boil.
10. Lower the heat and simmer gently for 20 minutes. Remove from the heat and let cool slightly, then strain into a bowl pressing down well on the vegetables with a spoon.
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