How to Make Stock
Ingredients
Directions
Start with cold water in a pot.
Add meat or bones.
Heat gently, ensuring it does not reach boiling point.
Simmer for several hours at 350°F (175°C).
Remove from heat and let cool to remove fat.
Use the stock for soups or gravies.
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.
Photo for illustrative purposes only · Contact us to use it
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