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Brown Stock Recipe and Procedure by shapeshifter431 is a document available to read on EtoBox.

What is Brown Stock Recipe and Procedure about?

This document provides a recipe for preparing 10 liters of brown stock using beef or veal bones, mirepoix, and herbs. The preparation involves roasting the bones and mirepoix, simmering with water and herbs for 6-8 hours, and then straining and storing the stock. It also notes that fish bones should be omitted due to their delicacy.

Author

shapeshifter431

Language

EN