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Broth From Cooked Meat No. 1769

A simple beef broth made by simmering lean beef with fat and water for three hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broth From Cooked Meat No. 1769

Ingredients

Directions

Brown the beef

  1. Heat the beef fat in a flat-bottomed kettle until smoking hot.

  2. Add the beef and brown it well on all sides.

Simmer

  1. Add a small quantity of water from time to time.

  2. Cover the pot and continue cooking for three hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Lean beef round
Provides the meat that releases flavor and gelatin into the broth as it cooks.
Beef fat
Carries heat for browning the beef, adding rich, roasted flavor to the broth.

The step that matters

Brown the beef well on all sides. Browning triggers the Maillard reaction, which creates deep, roasted flavors. Pale meat yields a flatter-tasting broth, so the beef should be seared until well colored before adding water.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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