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
- 3,400 gr ovenproof on high hea turn often until meat is well browned all over (pan)
- 950 ml water
- 950 ml water
- 300 gr carrots
- 290 gr russet potatoes
- 250 gr parsnips
- 200 ml water
- 190 gr turnips
- 120 ml water to (pan)
- 80 ml water
- 45 ml lemon juice
- 12 gr cornstarch
- 2 gr sage (minced fresh)
- 1 gr 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.
