TIME REQUIRED FOR MAKING STOCK.
When meat and bones are well cut and broken up, all their valuable qualities will by proper soaking and simmering be extracted in two or three hours; and although longer cooking will render the stock thicker and more gelatinous, it is not advisable to continue it a greater length of time, as the nutrition of soup depends very little, if at all, upon the amount of gelatine it contains, and its flavor is injured by too much cooking.