When it has been reheated, the cleared stock will be ready to serve.
This soup will keep for several days and can be reheated when required.
I reheated the iron and blurred the brand so that nobody could tell what it had been.
It was to be reheated and the fish put in it in the chafing-dish on the table.
When strained, it may be reheated, seasoned, and served as clear soup.