Ingredients
- 15 with onions (pan)
- 12 frying (pan)
- 2 celery stalks
- 2 carrots
- 2 onion
- 1 boned pork shoulder
- 1 hd grn cabbage
- 1/2 water
- 6 quart ovenproof on high hea turn often until meat is well browned all over (pan)
- 1 quart water
- 1 qt water
- 1 1/4 lb carrots
- 1 lb russet potatoes
- 1 lb parsnips
- 7/8 c water
- 1 lb turnips
- 1/2 cup water to (pan)
- 3/8 cup water
- 3 tb lemon juice
- 1 1/2 tb cornstarch
- 1 tb sage (minced fresh)
- 1/2 ts thyme leaves (dried)
a bowl. Discard bones and vegetables. If stock is made ahead, cool, cover, and chill up to 2 days. Skim or lift off fat and discard.
