Bouillon

Ingredients

• fresh meat
• coarse sea salt
• water

Directions

1. Boil fresh meat in an iron pot for seven hours.

2. Pour the stock into a crock and let it sit covered until the next day.

3. Remove the fat from the surface and take out the meat and bones.

4. Strain the stock back into the iron pot using a colander lined with a napkin.

5. Warm the stock over the fire and add a little salt to bring up the scum, then skim it off.

6. For bouillon, use as is; for soup stock, allow it to boil down by half without adding water.