White Soup Stock
Ingredients
Directions
Prepare
Cut the veal into several pieces.
Place the meat in a soup kettle.
Add 2 quarts of cold water.
Simmer
Heat gradually to boiling.
Let simmer for three hours.
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.
Explore the science
What each ingredient does
- Veal
- Provides the meat and bone that release gelatin and flavour into the stock as it simmers.
- Cold water
- Acts as the solvent that extracts collagen, minerals and flavour from the veal over long simmering.
The step that matters
Heat gradually to boiling. Starting with cold water and heating slowly lets proteins and fat coagulate and rise as scum that can be skimmed, keeping the stock clearer. Boiling hard too early emulsifies fat and clouds the liquid.
“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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