Title: Brown stock
 Categories: Soup
      Yield: 6 Servings
 
      3 lb Beef soup meat; cut up
      3 lb Beef soup bones; cracked
      3 lb Veal soup bones; cracked
      1 c  Sliced carrots
      1 c  Sliced onions
      1 c  Sliced celery
      1 tb Salt
      1 lg Bay leaf
      4    Parsley sprigs
      2 ga Water
 
  Preheat oven to 450. Place meat, bones, & vegetables in roasting pan.
  Roast in preheated oven 30-40 min. Remove from oven & place
  ingredients in large kettle. Pour off fat from roasting pan &
  de-glaze pan w/ one cup water. Add contents to kettle. Add remaining
  water, salt, bay leaf, & parsley stems. Bring to a boil & then simmer
  for 4-5 hrs. Strain stock. Let it cool & skim the fat.
  
  THE OYSTER BAR
  
  GRAND CENTRAL STATION;MANHATTAN
  
  From the , downloaded