By Edith Stovel

On the grounds that 1973, Storey's nation knowledge announcements have provided useful, hands-on directions designed to assist readers grasp dozens of nation dwelling talents fast and simply. There at the moment are greater than one hundred seventy titles during this sequence, and their awesome reputation displays the typical wish of state and town dwellers alike to domesticate own independence in lifestyle.

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Salt-Free Herb Cookery (Storey's Country Wisdom Bulletin A-97)

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Wipe off slime with paper towels. Cut the skeleton into small pieces that fit easily into a saucepan or stockpot, depending on quantity. 2 Cover the skeleton with water. Add a dash of salt and pepper. Heat to boiling; reduce heat.

Strain through a double thickness of cheesecloth. Discard bones and vegetables. Cool stock slightly. Refrigerate overnight. Skim any solidified fat from top. Nutritional information not available. RABBIT STOCK Follow the recipe above, substituting 1 1/2 to 2 pounds rabbit backs, ribs and other bones for the game bird bones. Continue as directed, cooking for 2 to 2 1/2 hours. How to Make Fish Stock 1 Remove the guts, gills, fins and tail, after cutting out the cheeks (arrow). Use kitchen shears or a sharp knife.

Roast until well browned, about 1 hour, turning bones once during roasting. Transfer bones to a stockpot. 2 Loosen browned bits from roaster by stirring, adding 1 cup water if necessary. Pour liquid into a large measuring cup. Skim fat; discard. Return liquid to stockpot. 3 Add remaining ingredients to stockpot. Cover with cold water. Heat to boiling over medium-high heat. Reduce heat. Skim foam from top of stock. Simmer for about 8 hours, skimming periodically, and adding water as necessary to keep the bones covered.

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