| Basic Broth
Ingredients 1 ½ kilos meaty beef bones ½ cup water 1 cup baby cabbage chopped 1 cup celery chopped 1 cup carrots chopped ¼ cup tomato paste or blended tomatoes (about 3 – 4 tomatoes) 4 strings parsley Salt 2 liters Previously heat oven to 175C. Put the beef bones in a big roasting pan and roast them during 1 hour. Turn them every so often so they brown on all sides. Once done, drain out the fat. Put the roaster on the stovetop burner and turn the stove on at medium heat. Add in ½ cup of water and loosen up the meat from roaster. Make sure to loosen all the browned bits left on the roaster. Keep all these drippings. In a large pot, heat up the oil over medium heat. Add in the baby cabbage , celery, and the carrots, cook the baby cabbage too until they are transparent, make sure to stir constantly. Add in the roasted beef bones, the reserved dripping from the roaster, tomato paste, parsley, salt, and the water. Bring all these ingredients to a boil over high heat and let it simmer covered for 2 hours. To use as a broth, strain the whole mixture, let it cool, and refrigerate. Take off any fat from the surface and either refrigerate this or freeze it. To make soup, take out the beef bones, and pour the vegetables over some kibbles. Makes about 2 liters of broth. |
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| Dog Dumplings
Ingredients 1 tablespoons non salted butter 1 small baby cabbage, chopped finely 1 sprig parsley 1 cup chopped beef or chicken livers ¼ teaspoon marjoram Salt Ground black pepper ½ cup bread crumbs ¼ cup hot water 1 egg, beaten Chicken stock (look up directions for preparation) Melt the butter in a frying pan over medium heat. Put in the small baby cabbage, and parsley and cook for 5 minutes, stirring constantly. Put this mixture into a mixing bowl. In a separate bowl, moisten the bread crumbs with ¼ cup of hot water, or just enough to make it pasty. Mix bread crumbs into the liver and vegetables. Add in the egg next and mix it all well. Cover and let the mixture sit for about 30 minutes so that it hardens a bit. Moisten your hands with water or a little bit of oil and form dumplings into about 3 liters of boiling stock or broth and cook, uncovered for about 25 – 30 minutes. Makes about 18 dumplings. |
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| Basic Dog Stew Ingredients 2 kilos beef. lamb, or chicken minced meat 2 cups rice I cup very small pasta Carrots, parsley, peas, beans Chicken Stock Six Eggs Shredded Cheese Boil rice and pasta in the chicken stock and let it sit in the water to thicken. Boil the meat with all vegetables except the carrots and parsley. Carrots and parsley grate very fine (use a food processor). Boil the eggs, peel and chop up fine. Mix all the ingedients together, let cool to room temperature, then add the shredded cheese. Serve at room temperature. This stew will keep refridgerated for up to three days, preheat required quantity in the microwave and serve. You may also freeze this stew, thraw, warm and use as required. |