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Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

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Put in a saucepan carrots and onions cut in slices, enough to cover the bottom of the saucepan; then put in any odd bones and skins of any meat you may have, legs of chicken, one calf’s foot, salt and pepper. Cover the saucepan and put it over a moderate fire. When all the ingredients have started melting, add a good deal of water and let it simmer for quite eight or ten hours till it is very much reduced. Skim off the fat and pass through a sieve. It must have the consistency of good milk.