"Jaques d'Alltrades" wrote in message
k...
The message
from "Alan Holmes" contains these words:

1) Scrub and cook artichokes in enough water to cover them. Warm stock
up and liquidise together, along with some pepper and herbs. Simmer
together for a while. The water the artichokes as cooked in may be
added
- despite its rather unattractive colour.

2) Scrub and slice artichokes, then liquidise along with the stock,
season, then cook together.

How do you make the 'stock'?

How do you usually make stock?

I have no idea, which is why I asked the question!

It depends what's to hand: usually it's something like the skin, gristle
and bones of bacon hocks, simmered for a long time in the juices the
hocks were cooked in; chicken carcase(s) rendered down; bones from (say)
saddle of lamb, or bones cadged from the butcher; the tougher layers of
onions, root vegetable peelings, potato peelings; outside sticks of
celery, outside leaves of cabbage, sprouts, etc, - the list is (almost)
endless.

Thank you.

Although there has been some doubts about using beef bones from the time
when the cattle disease was rife, it had been suggested that the disease
could be passed to humans.

When I was small the best bit of sunday lunch was being able to eat the
marrow from the bones.

Alan


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