Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Simplest Way of Making Stock
From Miss Parloa's kitchen companion, 1887
Serves 6
A light stock uses 1 quart of water per pound of meat, while a rich stock uses 1 pint of water per pound.
A modern interpretation · AI-generated from the original record
Ingredients
- a pound of meat
- a quart of water
- a quarter of a pound of bone
- a pint of water
- each pound of meat and bone
Method
Cut the meat into small pieces before adding water.
Let the meat and water stand on low heat for at least an hour.
Move the kettle to a higher heat until boiling, skimming the scum that rises.
After half an hour, cover the kettle and let it simmer for 6 to 10 hours.
Strain the soup to remove bones and fibers, leaving a clear liquid.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 48. The excerpt below is the record exactly as published.
Simplest Way of Making Stock. .Now, as the object is to dissolve and draw out these substances, it is best to cut the meat into small pieces before adding the water. The meat and water should sours. 105 stand on the back part of the range, where the heat is not great, for at least an hour ; and at the end of that time the kettle should be moved forward where the con- tents will slowly get heated to the boiling-point. When this temperature is reached a thick scum will rise on the surface of the liquid, which should be carefully skimmed. During the next half-hour skim every ten minutes ; then cover the kettle closely, and set it back where its contents will just bubble for from six to ten hours. When this time has passed, strain the soup. All the soluble matter will be dissolved, and the remaining bones and shreds of fibres will have no value as food. All the flavoring and nutritive elements will be contained in the strained liquid. This is the simplest way of making soup stock. By following it, anybody can prepare the foundation for a plain or rich soup. A light stock is made by allowing a quart of water to a pound of meat. Perhaps it will be well to state here that there should be not more than a quarter of a pound of bone to three-quarters of a pound of meat. A rich stock is obtained by using only a pint of water to each pound of meat and bone
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