CONSISTENCY OF STOCK.
The consistency of stock depends greatly upon the material used, and the length of time it is cooked. Bones contain a large quantity of gelatinous matter, and when equal portions of meat and bones are used, the stock, when cold, will be quite stiff and gelatinous; and the longer it is allowed to simmer, the more stiff and gelatinous it will become. If meat alone is used, or if the stock is cooked but a short time, it will remain in liquid form.