Broth From Sea Animal
Ingredients
Directions
Prepare
Place pieces of the fresh sea animal in a square wooden vessel or bucket.
Add enough water to cover the animal.
Cook with hot stones
Throw heated stones into the vessel to cook the contents.
Repeat the process until the broth is sufficiently stewed.
Use a cleft stick to remove the stones from the vessel.
Keep the vessel near the fire during cooking.
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
- Fresh sea animal
- Provides the protein and flavor that the water draws out into the broth.
- Water
- Forms the liquid that extracts flavor from the animal and carries heat through the broth.
- Heated stones
- Transfer heat into the water, bringing it up to temperature and keeping it stewing.
The step that matters
Repeat the stone additions until the broth is stewed. Each hot stone adds only a limited amount of heat, so the broth cools between additions. Enough stones must be used, and each must be hot, to keep the liquid simmering long enough for the animal to release its flavor.
“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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