Basic Stocks

Stock - the liquid into which the juice and flavour of various nutritive substances have been drawn by means of long, slow cooking - serves as a foundation for most soups, stews, gravies and sauces.

Stock can be made from various ingredients and although meat and bones, cooked or uncooked and flavoured with vegetables, are the usual ones, poultry, game, or fish with vegetables, and even vegetables alone, may all be utilised for the purpose.

Stock - especially meat stock - should always be made the day before it is to be used, as best results can be obtained only by long, slow cooking; it is only if the stock is cold that fat can be easily skimmed off the surface.