Recipe - Beef Stock - Master Chefs

4 pound Beef or veal bones
3 qt Water
1 md Onion; coarsely chopped
3 lg Carrots; chopped
6 Sprigs fresh parsley
1 teaspoon Whole peppercorns
4 Cloves garlic; halved
1 Bay leaf
2 Whole cloves
1 teaspoon Thyme
One half teaspoon Celery seeds

Preheat oven to 400 degrees. Place bones in a roasting pan and bake for 30
minutes, turning once. Discard accumulated fat.

Transfer bones and remaining ingredients to a large stockpot. Bring
mixture to a boil over mediumhigh heat. Reduce heat and simmer, partially
covered, at least 4 hours. Frequently skim the froth off the top.

Using a colander, strain stock. To defat stock, refrigerate until fat
hardens on the surface, then remove and discard. The stock may gel during
refrigeration; this is natural. Makes 2 quarts.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.