The Stock-pot
Ingredients
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.
Prepare
Place broken bones and cut-up meat into a large pot.
Add enough cold water to cover the meat, about 1 quart per pound.
Simmer
Bring to a boil, then reduce heat to a gentle simmer.
Cover the pot and let it simmer for at least 6 hours.
If using vegetables, add them when the stock is nearly done.
Finish
Strain the stock and discard solids.
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 and trimmings of meat
- Release collagen, gelatin, and flavor into the water during long simmering, giving body to the stock.
- Cold water
- Acts as the solvent that slowly extracts flavor and gelatin from the bones and meat.
The step that matters
Bring to a boil, then reduce to a gentle simmer. A rolling boil emulsifies fat and fine particles into the liquid, making the stock cloudy and greasy. A gentle simmer keeps the broth clear while still extracting flavor and gelatin slowly.
“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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