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Stock for Soup

A clear stock made from meat, bones, water, and salt, simmered for hours and cooled to form a gelatinous broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Stock for Soup

Ingredients

Directions

Make the stock

  1. Combine the meat and bones in a pot with cold water and salt.

  2. Heat the mixture and skim off any foam just before it boils.

  3. Boil for 30 minutes, then reduce heat and simmer partially covered for 4 hours.

Finish and serve

  1. Once cooled, remove the fat from the top.

  2. To serve, cut off some jelly and heat it.

  3. Optionally, add vermicelli, tomatoes, or other vegetables for flavor.

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

Fresh juicy lean meat
Provides the main savory flavor and body of the stock as it simmers.
Bones
Release gelatin and minerals during long simmering, giving the stock body and a jelly-like set when cooled.

The step that matters

Skimming foam before the boil. Foam is coagulated protein and impurities that can cloud the stock and taste bitter. Removing it just before boiling keeps the stock clear and clean-flavored.

“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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