Soup Stock
Ingredients
Directions
Prepare and simmer
Wash the meat and place it in a large pot with cold water.
Add the salt and bring to a boil.
Skim off the scum that rises to the surface.
Reduce heat and let the soup simmer for 10 hours.
Strain and finish
Strain the stock into a container and refrigerate overnight.
In the morning, skim off the fat and return the stock to the pot, avoiding the sediment.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Fresh meat shank
- Releases collagen and flavour during long simmering, which turns to gelatin and gives the stock body.
- Cold water
- Acts as the medium that slowly draws flavour and gelatin out of the meat.
The step that matters
Skim off the scum. The scum that rises as the liquid heats is coagulated protein and impurities. Removing it early keeps the stock clear and stops it tasting bitter or muddy.
“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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