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A simple broth made by simmering meat and bones in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Ingredients

Directions

Prepare

  1. Cut the meat and bones into small pieces.

  2. Wash the meat quickly in hot water.

Simmer

  1. Place the meat and bones in a pot with cold water.

  2. Bring to a boil, then reduce heat and simmer slowly.

  3. Skim off the scum that rises to the top.

  4. After the juices are extracted, strain the liquid into a stone jar.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Meat and bones
Release gelatin, collagen and flavour into the water during long simmering, giving body to the stock.
Cold water
Acts as the solvent that slowly extracts juices from the meat and bones.

The step that matters

Skim off the scum that rises to the top. Scum is coagulated protein and impurities that rise as the liquid heats. Removing it keeps the stock clear and free of off flavours.

“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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