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Second Stock

A stock made by boiling meat, bones, water, vegetables, and optional dripping, then reboiling 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

Make the stock

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

  2. Boil gently for 1 hour.

  3. Fry vegetables in a little dripping, then add to the pot.

  4. Boil for 4.5 to 5 hours.

  5. Strain the stock.

Finish and set

  1. Reboil bones with fresh stock material to extract gelatin.

  2. Let the stock cool; it should form a strong jelly.

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

Meat and bones
Release flavour and gelatin into the water as they simmer, giving body to the stock.
Vegetables
Add aroma and savoury sweetness to the broth, especially when fried first in dripping.

The step that matters

Reboil bones with fresh stock material to extract gelatin. Gelatin is drawn out of bones and connective tissue slowly with gentle heat. Too vigorous a boil can cloud the stock and yield less gelatin, so the stock may fail to set into a firm jelly on cooling.

“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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