Stock from Bones

Ingredients

• 1 qt. of cold water
• a lb. of meat
• 1 pt. cut vegetables
• 1 lb. of bone
• the whites of 2 eggs
• Yi cup of cold water
• a tablespoon of lemon juice

Method

1. 1

   Save all bones left from roasts, steaks, and the carcasses of poultry.

2. 2

   Crack the bones, place in a soup kettle, cover with cold water and let simmer gently for 4 hrs.

3. 3

   When they first boil, skim.

4. 4

   At the end of the 3rd hr., add flavoring.

5. 5

   To clarify, remove fat, turn stock into a kettle, beat egg whites with shells and cold water, add to soup, bring to boil, add lemon juice, boil hard for 5 minutes, let settle, strain through cheesecloth.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 101. The excerpt below is the record exactly as published.

1 qt. of cold water to a lb. of meat. Let it stand awhile before putting it on the back of the stove. Cover and simmer slowly. Five hrs. are required for boiling a good sized bone. When done, pour into an earthen vessel, and skim when cold. Salt the stock when Yi done. Vegetables can be added to the stock in the proportion of 1 pt. cut vegetables to every gallon. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— "Stock" is made from cheap, tough cuts; the meat should be cut in small pieces, soaked J^ an hr. in cold water to draw out the juice. Bone is added for the sake of the gelatine it contains, and to give body to the soup. A good por- tion is 1 lb. each of meat and bone to Ij^ qts. of water. Use a kettle with a very tight cover and simmer slowly for a number of hrs. Stock is best when made the day before it is to be used. — Mrs. Almond Case, Palatine, 111. STOCK FROM BONES.— Save all bones left from roasts, steaks, and the carcasses of poultry; also the liquid in which they COOK COUNTY COOK BOOK 155 have been boiled. Crack the bones, place in a soup kettle, cover with cold water and let simmer gently for 4 hrs. When they first boil, skim. At the end of the 3rd hr., add the flavoring, the same as in plain stock. The delicate flavor of each vegetable depends upon the volatile material they contain. This is easily dissipated if the stock is boiled hard or long after they are added; therefore, add the flavoring an hr. before the stock is strained. Stock made from the left-over meats or bones is not as clear as that made from fresh meats. When wanted perfectly clear, it must be clarified. To clarify remove the fat from the surface; turn the stock carefully into the soup kettle,, allowing the sediment to remain in the bottom of the bowl. Beat the whites of 2 eggs with the washed shells and Yi cup of cold water. Add this to the cold soup; mix carefully; bring to boiling point, and add a tablespoon of lemon juice

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