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Soup

Broth, Beef-and-Hen

A clear broth made by simmering beef and hen in water with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Broth, Beef-and-Hen

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Cut the beef and hen into pieces.

  2. Place the meat in a large pot and cover with water.

Simmer

  1. Bring to a boil, then reduce heat and simmer for 2-3 hours.

  2. Skim off any foam that forms on the surface.

  3. Season with salt to taste before serving.

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

Beef
Gives the broth its deep, meaty flavor as it simmers slowly in water.
Hen
Adds rich chicken flavor and body to the broth as its collagen dissolves.

The step that matters

Skim off foam. Foam is made of coagulated proteins and impurities that rise during the early boil. Removing it keeps the broth clear and clean-tasting.

“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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