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Meat Stock
Preparation info
- Makes about
5 pints
- Difficulty
Easy
Appears in
By Keith Floyd
Published 1988
This strong stock will keep for up to a week if refrigerated and brought to the boil every 2 days.
Ingredients
2 lb 1 kg 2 lb
Method
Place a round metal pastry cutter or trivet in the bottom of a large stockpot to prevent the ingredients from sticking. Fit all the meat and bones into the pot and add water to cover by about
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