There are times – after Christmas for example,
or after a party – when you may well have a ham bone to spare. Don't miss the
chance to make this stock which will give you a basis for making soup.
Serves :
Ingredients:
The Bones and Scraps
of a Ham
2 Celery Sticks
(plus leaves)
1 Large Carrot,
split lengthways
1 Leek, split
lengthways
6 Black Peppercorns
A Few Parsley
Stalks
1 Bay Leaf
1 Sprig Fresh Thyme
Instructions:
1.
Place all
the ingredients in a cooking pot and add 4 pints / 2.25 litres cold water.
2.
Bring everything
up to simmering point, remove any scum from the surface and simmer gently,
covered, for 1½ – 2 hours.
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