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Instructions
Put chopped carcasses in a saucepan covered with about three litres of water and leave to stand for one hour or more.
Change the water with a half liter of cold water and bring to a boil, skim frequently and add the salt.
Peel and cut into strips vegetables except onion that must be cleaned and steccata with cloves.
Combine vegetables and continue cooking over low heat without the lid for another 2 or 3 hours skimming if necessary.
Pass the fine sieve and leave to cool, remove all grease and put in a bowl.
The Fund may be stored in the refrigerator for up to a week or stored in the freezer for longer .
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