Soup or Stock (How to Clarify)

Instructions

1. Take about three or four quarts of good stock boiled the previous day and well skimmed.
2. Whisk the whites of two eggs well, stir them into the stock, and put it on the fire to boil.
3. After it has boiled up once, draw it away from the fire and pour in a cup of cold water.
4. Let it stand for five minutes, then strain through a fine cloth placed over a sieve. It will be clear and good.
5. Stock for clear soups must be made strong, as it loses strength by being clarified.