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Second Stock

A stock made by boiling meat, bones, and vegetables in water for 3‑4 hours to extract gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Second Stock

Ingredients

Directions

  1. Combine meat, bones, and water in a pot.

  2. Add vegetables in the same proportion as for first stock.

  3. Boil gently for 3 to 4 hours to extract gelatin.

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 body into the stock during long, gentle cooking.
Meat
Adds savory flavor to the stock as it simmers.

The step that matters

Boil gently for 3 to 4 hours. A gentle simmer extracts gelatin from bones without clouding the stock. A hard, rolling boil emulsifies fat and fine particles into the liquid, making it cloudy and greasy.

“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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