"Thats the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5-6 tsps. of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything!! If you like, you could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or youll get God knows what stuck in your teeth!!) Youll need to start with about 5 pints of liquid. Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours...should taste bloody orgasmic! Salt and pepper to taste, depending on your level of drunkeness!!" From: Judith Caughey, Ardshane House, Holywood, Co. Down, N. Ireland 1992 Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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|Serving Size: 1 Serving (1613g)|
|Recipe Makes: 6|
|Calories from Fat: 468 (40%)|
|Amt Per Serving||% DV|
|Total Fat 52g||69 %|
|Saturated Fat 24.9g||125 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 197.1mg||61 %|
|Sodium 1547.5mg||53 %|
|Potassium 3851.1mg||101 %|
|Total Carbohydrate 101.4g||30 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 87.1g|
|Protein 76.9g||110 %|
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Calories per serving: 1177
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