1914 - Chinese-Japanese Cook Book

Chinese - Soup Stock

DDV CULINARY

Save all beef, veal, and chicken bones and clean pieces of meat;
also the feet of chickens and the giblets.
Wash the chicken feet and skin them, by first scalding in boiling water.
Cover all the above with cold water and let it boil from five to eight hours slowly,
with salt to taste.
Drain liquor from bones, and set away to cool.
When cold it will be a thick jelly, and is used
as the foundation for various soups and gravies.