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To Make Stock From Bones Either Cooked or Uncooked

A stock made by simmering bones in water with salt for five hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Make Stock From Bones Either Cooked or Uncooked

Ingredients

Directions

Prepare

  1. Break the bones into small pieces.

  2. Put them into a stewpan with cold water.

Make the stock

  1. Bring the water to a boil.

  2. Add a little salt to raise the scum.

  3. Carefully remove the scum with an iron spoon as it rises.

  4. Draw the stewpan to the side of the fire, cover it closely, and let it simmer gently for five hours.

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

Bones
Release gelatin and savory flavor into the water during long simmering.
Cold water
Extracts flavor and gelatin from the bones as it heats slowly.

The step that matters

Removing the scum as it rises. Scum is coagulated proteins and impurities that cloud the stock and can taste bitter if left to cook back in. Skimming as it rises 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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