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4
Medium
Published 1974
Discard any skin or fat and cut the meat into neat chunks. Blanch by adding to boiling water, simmer for 2 minutes, then drain – this preserves the light colour of the meat. Peel and thinly slice the onion and carrots. Place these in the base of a large saucepan, add the meat, stock, a seasoning of salt and pepper, and the bay leaf. Bring up to the boil, skim if necessary, then lower the heat,