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Bone broth


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My mother used to make stock for soup from beef marrow bones.  It was used as a base for various soups, the main other ingredients being various winter veggies.  From distand memory it was done overnight in the AgA low temperature oven in a big sort of 'jam pan'.

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We certainly turn every chicken carcass into broth (Jewish penicillin) and when my wife cooks a ham in the slow cooker, the cooking juices also reappear as pea and ham soup.

I did once get some pork bones from our butcher and made pork stock which I used to make a cassoulet, but, alas that one caused violent gastric eruptions.

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