Soup Stock
Ingredients
Directions
Prepare
Cut fresh meat shank into several pieces and crack the bone.
Wash the meat and place it in a pot with cold water and salt.
Simmer and strain
Bring to a boil, remove the scum, and reduce heat to simmer for 10 hours.
Strain the stock into a container and refrigerate overnight.
Skim off the fat in the morning and pour the stock into a soup kettle, avoiding sediment.
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
- Cold water
- Extracts flavour and gelatin from the bone and meat during long, gentle simmering.
The step that matters
Keep the stock at a gentle simmer. After skimming the scum, a rolling boil would churn fat and impurities back into the liquid, making the stock cloudy and greasy. A slow simmer keeps it clear.
“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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