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Meat Soup

A hearty soup made from lean meat, bones, water, and salt, simmered for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Meat Soup

Ingredients

Directions

Prepare

  1. Cut the lean meat into small pieces.

  2. Place the meat and bones in a large pot.

  3. Add enough water to cover the meat and bones.

Simmer

  1. Bring to a boil, then reduce heat and simmer for several hours.

  2. Skim off any foam that forms on the surface.

  3. Add salt to taste during the last hour of cooking.

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

Lean meat
Provides the main flavor and protein that gives the soup its body.
Bones
Release collagen and minerals during long simmering, adding richness and body to the broth.

The step that matters

Skim off the foam. Foam that forms on the surface contains coagulated proteins and impurities. Removing it early keeps the broth clear and prevents a scummy, off-flavor result.

“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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