Soup Stock
Ingredients
Directions
Make the stock
Combine 1 pint of water with 1 pound of meat in a pot.
Simmer for seven hours.
Remove the meat and strain the liquid.
Let the stock stand overnight in a cool place.
Finish and use
In the morning, remove the fat from the top.
Use the stock as needed by heating.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Meat
- Releases flavour and gelatin into the water as it simmers, giving the stock body and taste.
- Water
- Acts as the liquid that extracts flavour from the meat during the long simmer.
The step that matters
Skimming the fat after standing overnight. Fat rises and cools into a solid layer on top of the stock. Removing it cleanly before reheating keeps the finished stock clear and less greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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