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Mutton Stock
Main Ingredients | Mutton bones, Onions |
Cuisine | French |
Course | Gravies, Sauces and Stocks |
Prep Time | 11-15 minutes |
Cook time | 1.30-2 hour |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
- 200 grams mutton bones
- 1 medium onion, quartered
- 1 carrot, cut into 8 pieces
- 1 celery stalk, cut into 1 inch pieces
- 2-3 parsley stalks
- 6-7 black peppercorns
- 1 bay leaf
Method
- Wash and clean bones, remove any excess fat from it. Heat sufficient water in a pan, put the bones in it and boil for five minutes. Drain and remove the bones. Put blanched bones, onion, carrot, celery, parsley, peppercorns and bay leaf in a non stick deep pan with ten cups of water and put on heat.
- Bring the stock to boil, remove any scum, which comes on top and replace it with more cold water. Simmer the stock for a minimum period of one hour. Remove from heat, strain, cool and store in a refrigerator till further use.
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