Beefstock with eggs
For the stock:
250 grams shin of beef or chopped stewing beef
1 liter of water
5 grams of salt
a few sprigs of parsley
a small piece of mace
a small carrot
For the poached eggs:
4 eggs as fresh as possible
a dash of vinegar
a bit of salt
Garnish: some slices of lemon
1 Put the beef with salt in the cold water and leave it for a few hours
2 Bring the water with the beef, parsley, carrot and mace slowly to boiling point, then turn the heat low and leave it to simmer on a low heat for about 3 to 4 hours. Skim the stock regularly.
3 After 3 or 4 hours sieve the stock using a straining cloth or sieve
1 Bring water to boil in a wide pan
2 Add a bit of salt and a dash of vinegar
3 Poach the eggs in it
1 Put an egg in each bow and pour the stock over it
2 Put a slice of lemon on the edge of each bowl and serve with toast
Pairs Well With
Making beefstock was quite common in the Netherlands untill the seventies of the last century. The recipe for the stock comes from an old cookbook my grandmother had. It was issued by a big firm that delivered groceries to the small shopkeepers back then. The book is probably published between 1925 and 1930. It gives a nice picture of the way people cooked and what was eaten at the time. The eggs in it, is because in China a once had noodlesoup for breakfast in a street restaurant in Yinchuan. It had some meat and a poached egg on top. And I loved it.
Making beefstock yourself is easy, but time consuming. So if you need the stock to be quick, take some ready made.