Mutton stock

1. SAW BONES IN SMALL PIECES PUT BONES IN STOCK POT WITH COLD WATER BRING TO BOIL (BLANCHING) DRAIN IN A COLANDER RINSE IN HOT WATER THEN COLD WATER WASH OUT STOCK POT REPLACE BONES, ADD WATER AND SALT AND BRING TO BOIL REDUCE HEAT, SKIM OFF SCUM, ADD BOUGUET GARNI AND LAMB NECK SIMMER FOR 4-6 HOURS STRAIN THROUGH A FINE CHINOIS COOL DOWN QUICKLY AND STORE COVERED, NAMED AND DATED IN REFRIGERATOR THE COOKED MEAT OF THE LAMB NECK IS USED FOR GARNISH IN THE MUTTON BROTH.