Stock
Ingredients
Directions
Prepare
Place meat bones in a pot and cover with cold water.
Add a handful of coarse sea salt.
Simmer and strain
Boil gently for several hours, skimming off any scum that rises.
Add water as needed to maintain liquid level.
Once ready, remove meat and bones, and strain the stock through a sieve.
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 bones
- Release collagen, gelatin and flavour into the water as they simmer, giving body to the stock.
- Cold water
- Acts as the extraction liquid, drawing flavour out of the bones as it heats slowly.
The step that matters
Boil gently, skimming scum. A gentle simmer keeps the liquid clear and avoids emulsifying fat and impurities into the stock. Skimming removes the scum that rises, keeping the flavour clean.
“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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