This is a proper, old-fashioned soup, the kind that should be made over two days.
On the first day you make the stock, cooking it slowly for 3 or 4 or 5 hours. Then strain it and chill it to remove all the fat.
I may have mentioned that, while my mother was a good cook, she was not the least bit adventurous.
For Sunday Dinner we either had chicken or beef roast, with the occasional pork roast thrown in, just to be different.
Each was fixed in it’s … Continue reading.....
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I may have mentioned that, while my mother was a good cook, she was not the least bit creative or adventurous.
For Sunday Dinner we either had chicken or beef roast, with the occasional pork roast thrown in, just to be … Continue reading.....
