Stock for Soup
Ingredients
Directions
Prepare
Combine 1 quart of cold water with 1 pound of meat in a pot.
Let it sit for a while before placing it on the back of the stove.
Simmer
Cover and simmer slowly for 5 hours if using a good-sized bone.
Salt the stock when it is half done.
Add 1 pint of cut vegetables for every gallon of stock if desired.
For a stronger stock, use 5 pounds of meat with 7 pints of water.
When the stock begins to boil, add ½ cup of cold water, then skim.
Strain and store
Pour the stock into an earthen vessel.
Skim off the fat when the stock is cold.
If storing for several days, leave the fat on until used.
Place the fat in boiling water to clarify it.
Let sediment settle at the bottom.
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
- Meat
- Releases flavour and body into the stock during long, slow simmering.
- Water
- Acts as the solvent that draws flavour and gelatin out of the meat.
- Cut vegetables
- Add aromatic flavour and sweetness to the finished stock.
The step that matters
Skim the stock as it heats and at the boil. Fat and scum that rise to the surface can make the stock greasy and cloudy if left in. Adding cold water when it begins to boil makes impurities rise so they can be skimmed off cleanly.
“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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