Stock
Ingredients
Directions
Place the bones in a large pot and add a little salt.
Cover with water and cook all day.
When cold, the stock should be firm.
For added firmness, include a calf's foot if desired.
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
- Bones
- Release gelatin and collagen during long cooking, which gives the stock body and makes it set firm when cold.
- Calf's foot (in the method)
- Adds extra gelatin, so the cooled stock sets more firmly.
The step that matters
Cooking all day. Long, gentle simmering is needed to pull gelatin and collagen out of the bones. Too short a cook yields a thin stock that will not set when cold.
“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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