Stock for Soup
Ingredients
Directions
Place the beef and 1 quart of cold water in a soup kettle over high heat.
When it boils, add 1 cup of cold water and remove the scum.
Reduce heat to medium and let it simmer for 4 to 5 hours.
Use the stock for soups or add canned tomatoes and serve with toasted bread.
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 beef
- Provides the main meaty flavor and gelatin-rich body as it simmers into stock.
- Cold water
- Extracts flavor and collateral proteins from the beef gently, giving a clearer stock when started cold.
The step that matters
Removing the scum after boiling. Scum is coagulated proteins and impurities that rise when the liquid boils. Skimming them keeps the stock clear and free of bitter or off flavors.
“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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