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Brown Pork Stock

Book Information

The Professional Chef (8th Edition)
Page: 352

Ingredients

Bay Leaf
Carrot
Celery
Onion
Oregano, Red Pepper Flakes, Caraway Seeds, or Mustard Seeds
Parsley Stem
Peppercorns
Pork Bones
Thyme
Tomato Paste
Vegetable Oil

Tags

Stocks