75 g Butter
250 g Onion, finely sliced
1 Bayleaf
8 Peppercorns
20 g Parsley Storks
1 Juice of a Lemon
3 kg Fish Bones (Sole, Turbot or Whiting)
5 lt Cold Water

1. Melt the butter in a deep pan. Place the onions in the pan with the bayleaf, peppercorns, parsley storks, and lemon juice.

2. Add the washed bones, cover with a lid and lightly stew for approx. 5 minutes without colour.

3. Add cold water, bring to the boil, skim and simmer gently for 20 minutes.

4. Strain and reserve for use.

3 kg Game Bones and Trimmings (Hare, Venison, Pheasant etc.)
Clean Dripping
1/2 cup White Wine, dry
6 lt Cold Water
250 g Carrots (roughly chopped)
250 g Onions (roughly chopped)
250 g Celery (roughly chopped)
1 Boquet Garni
Sprig Sage
Sprig Rosemary
10 Juniper Berries, crushed
1 clove Garlic, crushed
150 g Dried Mushrooms, soaked
2 Cloves
10 Peppercorns

1. Chop ro cut the game bones into small pieces, place in a roasting tray with a little dripping and colour brown in a hot oven.

2. Drain off any fat, place the game in a suitable pot and deglaze the roasting tray with the wine.

3. Add this together with the water, bring to the boil and skim well.

4. Colour the vegetable in a little hot fat together with the garlic, sage, rosemary and juniper berries.

5. Drain off the fat and add the vegetables to the stock together with the remaining ingredients. 6. Simmer very gently for approx. 4 - 5 hours skimming when necessary.

7. Strain, cool rapidly and use as required.

2 kg Beef Bones, meaty
2 kg Veal Bones
1 kg Stewing Beef, tied
1 Boiling Fowl
25 lt Cold Water
750 g Carrots
500 g Onions
500 g Leeks
350 g Celery
1 Bouquet Garni
5 g Peppercorns

1. Chop the bones small, remove any fat or marrow and reserve for further use.

2. Place the bones, beef and boiling fowl in a stockpot, add the water, bring to the boil slowly and skim well.

3. Add the peeled and cleaned whole vegetables witht the boquet garni and peppercorns.

4. Simmer very gently for 8 - 9 Hours skimming as necessary.

5. Remove the tied beef and the chicken when cooked.

6. Strain, cool rapidly and use as required.

4 kg Beef Bones, meaty
2 kg Veal Bones
1 kg Stewing Beef
1 Hock of Ham or Bacon, unsmoaked and blanched
25 lt Cold Water
750 g Carrots, roughly chopped
500 g Onions, roughly chopped
500 g Leeks, roughly chopped
350 g Celery, roughly chopped
500 g Tomatoes, ripe
250 g Mushroom Trimmings
1 Boquet Garni
2 cloves Garlic, crushed
4 Cloves
5 g Peppercorns

1. Chop the bones small and remove any fat or marrow and reserve for further use.

2. Place the bones in a roasting tray with the stewing beef cut small and colour to a good brown in a hot oven at approx. 200 degrees celisus.

3. Drain off and fat, place the bone and meat in the stockpot and deglaze the roasting tray with a little water.

4. Add this to the stockpot together with the hock of ham or bacon and cover with water. Bring to the boil and skim well.

5. Fry the vegetables to a golden brown in a little hot fat, drain off fat then add the vegetables and the rest of the ingredients to the stock. Simmer very gently for approx. - 9 hours, skimming as necessary.

6. Strain, cool rapidly and use as required.

2 kg Raw Chicken Bones
4 lt Cold Water
1/2 kg Whole Mirepoix (carrots, onion, leek, celery)
1 Sprig Thyme
6 - 7 Bay Leaf
12 stalk Parsley Stalks
Peppercorns

1. Chop up the bones, remove any fat or skin.

2. Place in a stock pot, add the cold water and bring to the boil.

3. If the scum is dirty then blanch and wash off the bones, re-cover with cold water and re-boil.

4. Skim, wipe round sides of the pot and simmer gently.

5. Add the washed, peeled, whole vegetables, herbs and peppercorns.

6. Simmer for 2 - 3 hours. Skim and strain.

NOTE:

During the cooking time a certain amount of evaproation must take place, therefore add 0.5 liters of cold water just before boiling point is reached. This will also help to throw the scum to the surface and make it easer to skim.

1 1/2 kg Meaty Fish Bones, preferably with head and tail on but gills removed
6 cups Water
1 cup Dry White Wine
1 cup coarsely Chopped Onion
4 sprigs Parsley
1 cup coarsely Chopped Celery
1 Bay Leaf
1/2 tsp Dried Thyme
6 Peppercorns
Salt to taste
1/2 cup chopped Green part of Leeks, optional

1. Combine all the ingredients in a kettle or large saucepan.

2. Bring to the boil and simmer 20 minutes. Strain and discard the solids.