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Soups and Broths

A clear stock made by simmering bones, carcasses, water, salt, and flavoring vegetables for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Soups and Broths

Ingredients

Directions

Prepare

  1. Place broken bones and carcasses in a stock-pot.

  2. Cover with water or the liquor from boiled joints.

  3. Bring the contents to a boil.

  4. Add coarse sea salt and flavouring vegetables.

Simmer and strain

  1. Simmer gently for 5-6 hours.

  2. Strain the liquid into a basin.

  3. Let the strained liquid cool.

  4. Remove the fat from the top before using.

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 from roasted or boiled joints
Release gelatin and body into the liquid, giving the stock richness and mouthfeel.
Carcasses of poultry and game
Add extra collagen and savoury flavour as they simmer slowly.
Water
Acts as the solvent that extracts flavour and gelatin from the bones.
Flavouring vegetables
Contribute aromatic sweetness and depth to the background flavour of the stock.

The step that matters

Simmer gently for 5-6 hours. A gentle simmer extracts flavour and gelatin slowly, while a hard boil makes the liquid cloudy and greasy. Keeping the surface barely moving gives a clearer, cleaner stock.

“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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