Meat Stock

For lamb, pork, beef, or game: Put the joints, bones and meat into a large pot, add 5-10 peppercorns, add salt to taste and fill it up with water.  Heat to boiling.  Cover the pan, reduce the heat to a minimum and simmer for 3 hours at least.  The longer you cook the meat and bones, the more they will “give out” to the stock and the more nourishing the stock will be.  Take the bones and meat out and pour the stock through a sieve into a separate pan to remove any small bones and peppercorns.