Soups
Ingredients
Directions
Put all uncooked meats and bones in a flat-bottomed pot with cold water.
Skim the surface just before it boils.
Simmer slowly for four to five hours or longer.
When cold, remove the fat, reheat, and strain the stock.
Add vegetables as desired before serving.
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.
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