Stock, Second
Ingredients
Directions
Cover bones and meat with cold water.
Cook for several hours to make the stock.
Do not add seasoning or flavoring.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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