Stock, and Cleat Soups
Ingredients
Directions
Make the broth
In a pot, combine water, meat, bone, and coarse sea salt.
Bring the mixture to a boil and then reduce to a simmer.
Cool and store
Pour the broth into china or enamelled basins and let it cool.
Store the broth in a cool place, removing all fat.
Each day, bring the broth to a boil to ensure safety before using.
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
- Bone
- Releases gelatin and flavour into the water during long simmering, giving body to the broth.
- Meat
- Adds savoury flavour and protein that dissolve into the liquid as it simmers.
The step that matters
Bringing the broth to a boil each day. Boiling is the step that kills most bacteria that can grow in cooled stock between uses, so it must be done thoroughly each day before the broth is used.
“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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