Stocks and Soups
Ingredients
Directions
Soak the small pieces of raw meat in cold water with a little salt.
Place the stock pot on the fire and simmer for 30 minutes.
Add the vegetables and continue to simmer for an additional 4.5 hours.
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
- Raw meat
- Releases collagen and flavour, which dissolve into gelatin and give the stock body during long simmering.
- Cold water
- Acts as the solvent that slowly draws flavour and gelatin out of the meat and vegetables.
- Vegetables
- Add aromatic compounds and sweetness that round out the savoury flavour of the stock.
The step that matters
Keep the stock at a gentle simmer for the long cook. A hard rolling boil agitates fat and proteins into the liquid, making the stock cloudy and greasy. A slow, steady simmer lets collagen convert to gelatin while keeping the stock clear and well flavoured.
“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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