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1 Bone from a 6-lb leg of 1 lg Ripe tomato OR
Lamb, cut in half 1 c Canned tomato, cut into
3 Stalks celery, cut into Small pieces
Small pieces Any drippings from roast
2 Carrots, cut into small Lamb
Pieces 4 Peppercorns
2 Onions, peeled and 1 Bay leaf
Quartered 1 Parsley
add enough water to just cover the lamb bone. Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful. If it tastes weak, simply raise the heat a bit and let it reduce further.
2. Drain the stock into a colander set over a large bowl. Remove the bones and cut any remaining meat off and set aside. Discard the vegetables and bones. Remove any fat that has floated to the top. The stock can then be refrigerated or frozen, or used right away to make a soup.
Makes about 8 cups.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. Shared by: Karin Brewer, Cooking Echo, 2/93
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