195. Protein soups - beef stock : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

2 lb<\160>/1 kg beef marrowbones

2 pints /1 litre water

1 onion, sliced

1 carrot, sliced

1 bay leaf

4 black peppercorns, whole

salt to taste


  • Place the bones and water in a pressure cooker and simmer gently for 15 minutes. Then cool and remove any scum that forms on the surface.

  • Add the remaining ingredients and cook under 15 lbs pressure for 45 minutes before allowing to cool.

  • Without a pressure cooker simmer, the bones gently for 4 hours.

  • Cool, strain the stock and leave to go cold. Then remove the solid fat from the surface.

  • Freeze the stock in small quantities for later use in soups, stews and sauces.


  • Chicken Stock: Follow the same recipe using the chicken carcass or 8 oz / 200g of chicken giblets.

  • Fish Stock : Follow the same recipe using 1 lb / 450g of fish trimmings