Name: Soup Stock
Ingredients: ½ lb. lean soup meat; water

Soup Stock

Ingredients

½ lb. lean soup meat
water

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Place the soup meat in a pot.
Cover the meat with water.
Bring to a boil, then reduce heat and simmer.
Cook until the meat is tender and flavors are extracted, about 1-2 hours.
Strain the stock and discard the meat.

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

Soup meat: Releases flavor and gelatin into the water as it simmers, giving the stock body and taste.
Water: Acts as the cooking liquid that extracts flavor from the meat and forms the 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.