3 quarts of cold water
3 pounds of meat, trimmings from steak, bones, etc. and the addition of a ham bone or bacon knuckle bone is excellent
1 small onion, stuck with 4 cloves
6 peppercorns
Parsley
1 stalk celery, chopped small
salt and pepper

"This is a stock that may be used as a foundation for many kinds of soups or sauces, for casserole dishes, etc. Place meat in a stewpan and cover with cold water and bring slowly to the boil, skimming well. Cover and simmer for 5 hours, or longer, add balance of ingredients and simmer one hour more. Add salt and pepper to taste, being chary of adding too much salt if you have among your meat a ham or bacon bone. Strain and set aside to cool. Remove the fat before using. Brought to the boil once daily, this stock will last for several days without spoiling."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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