Soup Stock
Ingredients
Directions
Prepare
Place fresh meat and bones in a large pot.
Cover with enough cold water.
Simmer
Simmer slowly, covered, for 6 to 8 hours.
Skim off the scum as it rises.
Chill and store
After cooking, let it stand overnight and skim off the fat.
Store the stock in an earthen jar for later use.
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
- Fresh meat
- Releases flavour and gelatin into the liquid as it simmers slowly.
- Bones
- Release collagen and minerals that give the stock body and a rich mouthfeel.
The step that matters
Skimming the scum as it rises. Scum is coagulated proteins and impurities. Removing it early keeps the stock clear and free of bitter, muddy 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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