On Stock, and Clean Soups
Ingredients
Directions
Place meat and bones in a pot and cover with water.
Bring to a boil and let it simmer to extract flavors.
Strain the liquid to remove solids.
Brown the mixture with burnt onion.
Clarify with the white of an egg.
Grate raw potato into the soup for thickness.
Strain again and serve.
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.
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