Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 42

When the stock is ready to strain, strain into several receptacles; a coating of fat will form on the top, which serves to keep out the air. This fat must be removed before clearing the stock. Stock with a coating of fat will keep a week in summer and several weeks in winter. If the weather is very warm, scald the stock, then cool quickly.