raw meaty bones 1 kg
water 4 litres
onion, carrot, celery, leek 400g
bouquet garni 1
peppercorns 8

For white stock
1 Chop the bones into small pieces, and remove any
fat or marrow.
2 Place the bones in a large stock pot, cover with
cold water and bring to the boil.
3 Drain. Wash off the bones under cold water, then
clean the pot.
4 Return the bones to the cleaned pot, add fresh
water and reboil.
5 Skim as and when required, wipe round inside the
pot and simmer gently.
6 After 2 hours, add the washed, peeled whole
vegetables, bouquet garni and peppercorns.
7 Simmer for 6-8 hours. Skim, strain and, if to be
kept, cool quickly and refrigerate.

For brown stock
1 Chop the beef bones and brown well on all sides
either by placing in a roasting tin in the oven, or
carefully browning in alittle fat in a frying pan.
2 Drain off any fat and place the bones in a stock
pot.
3 Brown any sediment that may be in the bottom of
the tray, deglaze (swill out) with 0.5 litres of boiling
water, simmer for a few minutes and add to the
bones.
4 Add the cold water, bring to the boil and skim.
Simmer for 2 hours.
5 Wash, peel and roughly cut the vegetables, fry in a
little fat until brown, strain and add to the bones.
6 Add the bouquet garni and peppercorns.
7 Simmer for 6-8 hours. Skim and strain.

Chef’s tip
A few squashed tomatoes and washed mushroom
trimmings can also be added to brown stocks to improve
flavour, as can a calf’s foot and/or a knuckle of bacon.
If bacon is used, dishes made with the stock will not be
suitable for some religious diets.