The, Average, Modern, Family Throws Away MOST(well over 60%) of Their Food and Nutritional Dollar.

An excellent stock can be made by using left-over meat scraps, and the bones, instead of the beef specified, (the juice, left in a roaster, or from a stew, is also a stock), and by substituting any available vegetables; or trimmings, such as the outer leaves of lettuce, or cabbage, celery tops, onion peel etch. for those given below.
Ingredients; To Make One Quart Of Standard Stock, Brown Stock, or Bouillon.

2 lbs. beef (1/4 to 1/2 bone)

1 1/4 quarts cold water

4 to 6 pepper corns

2 cloves

1 bay leaf

1 blade mace

1 tsp. sweet herbs

1 sprig parsley

1 Tbsp. of each, carrot, onion, celery, and yellow turnip

1 tsp. salt

 The, average, modern, family throws away MOST(well over 60%) of their food and nutritional dollar. After the stock is made\; left over vegetables, cereals, hard cooked eggs, small pieces of meat, etch. may be diced, and served in the soup.

©Al (Alex-Alexander) D. Girvan. All rights reserved.