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Soup

Consomme or Plain Meat Stock for Soup

A clear beef stock made by simmering beef and bones in cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Consomme or Plain Meat Stock for Soup

Ingredients

Directions

  1. Place the beef and broken bones in a large stock pot.

  2. Add the cold water.

  3. Bring to a boil, then reduce heat and simmer for several hours.

  4. Skim off any foam that forms on the surface.

  5. Strain the stock through a fine sieve before using.

Recipe from a historical cookbook (Internet Archive).

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

Beef
Gives the stock its meaty flavour and body as it simmers.
Broken bones
Release gelatin and savoury flavour into the water during long simmering, adding body.

The step that matters

Skim off the foam. Foam that rises while the stock comes to a boil contains coagulated proteins and impurities. Removing it keeps the stock clear and avoids a bitter, muddy taste.

“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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