To Clear Soup Stock
Ingredients
Directions
Prepare
Remove the fat.
Add the white of an egg to each quart of stock.
Mix the beaten white with the cold stock.
Clarify
Set on the fire, stirring all the time until it reaches the boiling point.
Then let it boil without stirring for ten minutes.
Draw it on the back of the stove and add one-half cup cold water.
Let it stand for ten minutes.
Strain through a cheese cloth and colander.
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. See the original page.
Explore the science
What each ingredient does
- Egg whites (in the method)
- Coagulate as they heat, trapping clouded particles so the stock becomes clear.
The step that matters
Stirring until the boiling point. Stirring keeps the egg white evenly mixed through the stock so it can gather impurities. Once boiling starts, stirring must stop, because movement would break up the forming raft and cloud the broth.
“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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