Description Edit

Hot or jelled. Yield: 4 servings as main course, 6 as appetizer.

Ingredients Edit

Directions Edit

  1. Put onions, vinegar and ¼ cup water into 3-qt dutch oven.
  2. Bring to a boil.
  3. Cook, uncovered, over med.
  4. Heat until all liquid evaporates, stirring often.
  5. Add remaining water, stock, celery, carrot, lemon, 2 tbsp sugar, and parsley bundle.
  6. Bring to boil.
  7. Reduce heat to slow-boil and cook, uncovered, for 5 minutes add .
  8. Bring liquid to boil and baste several times.
  9. Reduce heat to simmering.
  10. Cover and cook for 30 minutes.
  11. Uncover, raise heat slightly and slow-boil for 10 minutes longer with slotted spatula, transfer slices to plate.
  12. Discard skin. Pull out bones, separating large chunks of flesh to make bones visible.
  13. Spoon with a little of the hot poaching liquid.
  14. Cover to keep warm.
  15. Strain contents of pot through a fine sieve.
  16. Rinse out pot and fill with strained broth.
  17. Stir in remaining sugar.
  18. Bring to a boil over high heat; reduce until about ¾ cup remains.
  19. Pour exuded liquid from into the pot.
  20. To serve hot, portion individual servings onto warm plates and spoon with some of the poaching liquid.
  21. To serve jelled, arrange in wide casserole in one layer.
  22. Pour poaching liquid over it.
  23. Cover tightly and chill overnight (poaching liquid will jell).
  24. Cut into serving pieces; garnish with watercress.
  25. Serve with beet horseradish.
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