Authorities differ somewhat in regard to the quantity of water that should be used in preparing stock and making soup.
If the simmering is to continue six or eight hours, as some recommend, a little more water is required than when it is to continue only half that length of time. But as the correct proportions are about one quart of water to each pound of meat and bones, it is absurd to use an additional quantity of water, and waste time and material in reducing the stock to the proper consistency by evaporation.
QUANTITY OF SALT.
The principal object of using salted water in the preparation of stock, is to facilitate the separation of the blood and slime from the meat. The quantity of salt used should be regulated by the condition of the meat, and in no case more than an ounce of salt to each gallon of water.
REMOVING THE SCUM.
The blood and slime when thrown to the surface in the form of scum, should be removed as rapidly as it rises. If permitted to remain after the water reaches the boiling point, it will be speedily incorporated with the stock, and injure its appearance and flavor. A little cold water poured into the pot the moment it boils, will hasten the rising of the scum.
SOAKING AND SIMMERING THE MEAT.
The albumen of all meats, like the albumen or white of eggs, is curdled and hardened by heat, but is readily soluble in cold water, and mixes quietly with it; and when meat is put to cook in cold water, and soaked until the water reaches the boiling point, and afterward permitted to only simmer, all its juices are extracted, and mingled with the liquid so perfectly as to greatly improve the flavor, and add to the nutritive properties of the stock or soup.