Stock
Ingredients
Directions
Prepare
Bind the beef tightly with string.
Make the stock
Place the beef and bones in a saucepan and cover with cold water.
Heat the saucepan gradually by the fire.
Remove any scum that rises to the surface.
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
- Beef
- Provides the main meaty flavour and gelatin that gives the stock body as it cooks.
- Beef bones
- Release collagen and minerals into the water, adding body and depth to the stock.
The step that matters
Heat the saucepan gradually. Heating slowly lets impurities and scum rise cleanly to the surface and keeps the liquid from boiling hard, which would cloud the stock.
“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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