Soup-stock, Etc
Ingredients
Directions
Rub salt onto the meat.
Place the meat in cold water to extract its juices gradually.
Skim the soup carefully, especially when made from fresh meats.
Skim the thick scum that rises just before the soup begins to boil.
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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