Brown stock

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Onion -- quartered
3 Celery stalks -- chopped
(use the heart and top as
-well)
2 Cloves -- 1 can
1 Clove garlic
4 Peppercorns
1/2 Piece 1/2"-inch unpeeled
-root ginger
7 pt Cold water

1. Place all the ingredients in a large pot with a well-fitting lid
and bring to a boil. Adjust the heat to maintain a faint simmer. (It
is important to make sure that the stockis not boiled as boiling
results in a cloudy broth.) Simmer for 4-5 houts, 2. Leave to cool,
then strain. Use as required.

Makes about 6 pints.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books