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ZL1ABS > YL 06.06.08 17:59l 42 Lines 1128 Bytes #999 (0) @ WW
BID : E51654ZL1ABS
Read: GUEST
Subj: Stock
Path: IZ3LSV<IK2XDE<DB0RES<DK0WUE<SP7MGD<7M3TJZ<ZL2BAU<ZL1AB
Sent: 080606/0926Z @:ZL1AB.#06.NZL.OC #:14192 [AUCKLAND] FBB7.00i $:E51654ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : YL@WW
"Stock
typed by Michael ZL1ABS
Stock, which is the essential requirement for good soup, is the liquid in
which meat, bones or vegetables have been cooked.
About one quart of water should be used to each pound of meat or bones.
Let simmer for several hours. Skim. Take off the fat when cold.
Fish stock is made in the same way, using fish bones instead of meat and
simmering for 20 minutes only.
Ingredients
2 pounds (28 ounces or 900 grams) Meat or bones
3 or 4 pints (1.8 or 2.4 litres) Water
1 raised teaspoon Salt
1 each Carrot, Onion and Parsnip
2 or 3 sticks Celery
Instructions
Trim fat off meat and cut up, wash and put into the saucepan with cold
water. Bring up to the boil slowly then skim. Add vegetables and salt, and
simmer for several hours. Strain and remove fat when cold."
From my mother's old New Zealand cookery book (1956 edition), printed by a
maker of baking powder, custard powder, cornflour and jelly crystals.
[Beverly Sheffield]
de Michael Sheffield ZL1ABS
Friday, 6 June 2008
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 21:26 on 2008-Jun-06
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