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Soup

Advice in Making Soup Stock

A clear soup stock made by simmering meat and water, then skimming fat and storing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Advice in Making Soup Stock

Ingredients

Directions

Make the stock

  1. Place the meat in a large pot and add 5 quarts of water.

  2. Boil for 1 hour for each pound of meat, cooking very slowly.

  3. Do not add any water while cooking.

Finish and store

  1. Remove the meat and let the stock sit overnight.

  2. Skim off the fat and transfer the stock to a stone jar for storage.

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.

Explore the science

What each ingredient does

Meat
Releases gelatin and flavor into the water as it cooks slowly, giving the stock body and taste.
Water
Acts as the cooking liquid that extracts flavor and gelatin from the meat.

The step that matters

Boil very slowly without adding water. A gentle simmer extracts flavor and gelatin without making the stock cloudy or greasy. Adding water mid-cook dilutes the stock and weakens its body and flavor.

“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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