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6-8
Easy
Published 2003
Cook’s Tip: For the best flavour, make up the stock the day before and leave to cool overnight. This allows the fat to solidify on the surface so that any excess may be removed.
Put the meat and bone into a large pot and add the water, barley, peas and clove-studded onion. Bring slowly to the boil and skim. Turn down the heat and add the herbs. Season. Cook at a gentle simmer until the meat is tender. Remove meat and set aside. Discard marrow bone.
Meanwhile, heat the drippi