The Manila Cook Book #261911

Meats for soup should be put to cook in cold water, in a covered pot, and allowed to simmer slowly for several hours, and should be carefully skimmed to prevent them from becoming turbid. Never boil fast, and add hot, not cold water. Do not salt until meat is tender. Allow 3. Quart of water to a pound of meat and bone, and a teaspoon of salt. Strain.