Stock for Soup

Ingredients

• fresh or salt meats
• bones from cold meats
• trimmings from uncooked meats
• One quart of water
• six to eight hours

Method

1. 1

   Save the liquor from boiling meats and use it to boil bones and trimmings.

2. 2

   Crack the bones and simmer slowly with enough water to cover.

3. 3

   Skim off the scum and add cold water occasionally.

4. 4

   After 6 to 8 hours, let it stand overnight and skim off the fat.

5. 5

   Store the stock for future use.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 477. The excerpt below is the record exactly as published.

STOCK FOR SOUP.— All the liquor that is left from boiling flesh or salt meats should be carefully saved. STO 379 STO with water to cover it. Skim well. Add pot herbs to give it the desired flavour. Season with salt and ground pepper ; simmer till the meat becomes tender ; skim well, and strain. Or, put a knuckle of veal, i lb. of lean beef, and i lb. of the lean of gam- mon of bacon, all sliced into a stewpan, with onions, turnips, celery, and two quarts of water. Stew the meat tender, but do not let it brown. It will serve either for soup, or brown or white gravy ; if for brown, put some of the browning in, and boil it a few minutes. STOCK FOR SOUP.— All the liquor that is left from boiling fresh or salt meats should be carefully saved. All. the bones from cold meats or the trimmings from uncooked meats should be put aside to boil up in this liquor. Crack the bones thoroughly. They are very essential to a good soup, for they contain much gelatinous matter that enriches the stock. Every bit of meat or fowl of every kind should be carefully preserved. Put all into a large pot or kettle, with water enough to cover them. Let this simmer slowly over a steady fire, but never let it boil. Keep the pot covered closely, stir the contents frequently. Pour in a cup of cold water now and then, and skim off the scum as fast as it rises. For fresh meat, bones, or scraps, commence with cold water ; if cooked meats, use hot water. One quart of water to a pound of meat is a fair proportion. After this has simmered from six to eight hours

Cook this with the app: pantry check, scaling, and the assistant.