Apr 17 2008
The simple delight of stock-making
Yesterday I got home from work and set to making some stock. I was unsure if there was a good way or bad way to do this, so I pulled out The River Cottage Meat Book from the shelf.
Fifteen minutes later I had almost completely lost track of what I had intended to do, as I was so engrossed in this great book. But I eventually got the stuff together and (after straining it all today) I confess it smells amazing. I’m now quite upset that we’re planning to spend this weekend away and I won’t get to use it immediately.
We’ve been concentrating on Nigella Express so much that I completely forgot that there were other recipes. The Meat book is so captivating, though, that I really must start to pay it closer attention. But Nigella’s making us eat a lot of meat anyway, so there’s not really room in our diet for more. Occasionally — in a period of meat overdose — we throw together a massive vat of lentil curry as some kind of penance, or maybe as a concession to economical cooking.