Soups and Broths
Ingredients
Directions
Chop or break meat or bones into fine pieces.
Place the pieces in a pot with cold water.
Let it macerate for a short time to dissolve soluble constituents.
Gradually heat the mixture to a gentle simmer for about 30 minutes for broths.
For soups, maintain a gentle boil for a longer time to extract gelatine.
Use broken bones for better gelatine extraction.
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.
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