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:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "STOCK-CHICKEN" "S" "3/17/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "CHICKEN STOCK" "white chicken stock"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fIFonds blanc de volaille\fP.
.PP
A rich chicken stock, in fact a jelly when cooled.
.PP
From LAROU, page 935, modified by scaling from 15 lbs meat and bones to
4 lbs, and by using all chicken - no veal.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "1-1.5 qt stock"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "stock pot"
.sp
.IG "4 lbs" "chicken rack, trimmings,"
and some
.I meat,
e.g., 2 breast racks with trimmings and 2 legs with meat
.IG "1-3/4 qt" "water"
.sp
.IG "1" "carrot,"
sliced crudely
.IG "1/2" "onion,"
sliced crudely
.IG "1" "leek,"
sliced crudely
.IG "1" "stalk celery,"
sliced crudely
.IG "" "bouquet garni:"
.I parsley, thyme, bay leaf
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Combine ingredients.
Simmer 3-1/2 hours.
Strain.
Degrease 
(this easy to do by cooling in refrigerator and lifting off the fat layer).
.SK 2
Store frozen in 2 cup quantities.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\".NX
.\"?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
1/2 hour.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
