Mutton Stock

Ingredients 

• 200 grams mutton bones
• 1 medium onion, quartered
• 1 carrot, cut into 8 pieces
• 1 celery stalk, cut into 1 inch pieces
• 2-3 parsley stalks 
• 6-7 black peppercorns
• 1 bay leaf

Method

1. Wash and clean bones, remove any excess fat from it. Heat sufficient water in a pan, put the bones in it and boil for five minutes. Drain and remove the bones. Put blanched bones, onion, carrot, celery, parsley, peppercorns and bay leaf in a non stick deep pan with ten cups of water and put on heat.
2. Bring the stock to boil, remove any scum, which comes on top and replace it with more cold water. Simmer the stock for a minimum period of one hour. Remove from heat, strain, cool and store in a refrigerator till further use.