Stock for Soup
Ingredients
Directions
Prepare
Separate the meat from the bone.
Break the bone into pieces.
Place the bones and meat into a kettle that holds 1½ gallons.
In another kettle, cover the meat with ½ gallon of water.
Soak both kettles in water overnight.
Make the stock
In the morning, boil both kettles for 6 to 7 hours.
Strain the liquid from the bones into a crock for stock.
Strain the water from the boiled meat for soup.
Add the meat to the bones.
Cover with water and boil for 3 to 4 hours.
Strain into the crock.
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.
Explore the science
What each ingredient does
- Beef shank
- Bones and connective tissue release gelatin and flavor into the stock as they simmer.
- Water
- Acts as the cooking liquid that extracts flavor and gelatin from the beef and bones.
The step that matters
Long, gentle boiling of the bones and meat. Boiling too hard or too briefly leaves the stock cloudy or thin. A steady simmer over several hours slowly draws gelatin and flavor out of the bones, which gives the stock body.
“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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