Stocks, sauces and soups

  • Roy Hayter
Part of the HCTB Macmillan Mastercraft book series (HCTBMM)


A few years ago, you would find in most kitchens a bubbling stockpot, containing a great variety of bones and vegetables. Often this would be left to simmer for days, with the addition from time to time of vegetable trimmings, bones left over after roasts had been carved, and so forth. A good stockpot, it was said, was the only way to make an acceptable sauce or soup.


Tomato Puree Convenience Product Soured Cream Wine Vinegar Whipping Cream 
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Copyright information

© Macmillan Publishers Limited 1992

Authors and Affiliations

  • Roy Hayter
    • 1
  1. 1.Hotel and Catering Training CompanyUK

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