Stock, Second

Ingredients

• meat
• vegetables
• fresh liquor
• coarse sea salt (formerly 'bay salt')

Directions

1. Boil the stock gently for 5 to 6 hours.

2. Strain it through a fine sieve into an earthenware pan.

3. When cold, remove the fat from the top and pour the gravy off gently.

4. Keep the gravy uncovered over a brisk fire, skimming as necessary.

5. Boil quickly until it begins to thicken.

6. Reduce heat and boil gently until it resembles thin treacle.

7. When it sets into a stiff jelly on a spoon, strain into small, dry jars to a thickness of 1.5 inches.

8. Let it cool in a cool place until needed.

9. If not hard enough after a few days, place the jar in boiling water until it evaporates sufficiently.