Name: Stock
Ingredients: bones from the previous day; 1 or 2 fresh bones from veal or poultry; a little salt

Stock

Ingredients

bones from the previous day
1 or 2 fresh bones from veal or poultry
a little salt

Directions

Place the bones in a pot.
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.

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

Explore the science

What each ingredient does

Bones: Release gelatin and collagen into the water, giving the stock body and a natural set when cold.
Calf's foot (in the method): Adds extra gelatin, so the stock sets firmer when chilled.

“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.