Stocks for Soups
Ingredients
Directions
Boil plain water in a stock pot.
Drain the water and add all available bones, gristle, and trimmings.
Cover with fresh water and simmer for several hours.
Strain the stock and store it for future use.
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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