Second Stock for Use in Sauces, Etc.

Ingredients

• Bones from roasts (Quantity estimated (not specified in original recipe))
• Tough or browned bits of meat and fat (Quantity estimated (not specified in original recipe))
• Flank ends from chops and steaks, cut small (Quantity estimated (not specified in original recipe))
• as needed Cold water (Quantity estimated (not specified in original recipe))
• 1/4 cup Onion, chopped (Quantity estimated (not specified in original recipe))
• 1/4 cup Carrot, chopped (Quantity estimated (not specified in original recipe))
• 2 stalks Celery stalks
• 1 medium Tomato, cut small (Quantity estimated (not specified in original recipe))
• 2 teaspoonfuls Sweet herbs (Quantity estimated (not specified in original recipe))
• 2 sprigs Parsley sprigs
• 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
• 2 tablespoons Drippings (Quantity estimated (not specified in original recipe))

Instructions

1. 1Break the bones from roasts. Add the tough or browned bits of meat and fat, and the flank ends from chops and steaks, cut small. There should always be a few bits of fresh meat. Place the bones and meat in a large pot.
2. 2Cover the bones and meat with cold water. Heat slowly and let simmer for 2-3 hours.
3. 3For each 2 quarts (8 cups) of water used, add 1/4 cup each of chopped onion and carrot, 2 stalks of celery, and a tomato cut small. Add 2 teaspoonfuls of sweet herbs.
4. 4Brown 2 sprigs of parsley in 2 tablespoons of butter or drippings.
5. 5Cook for about an hour. Strain the stock and let it cool.