Veal-broth
Ingredients
Directions
Mince the veal and pour the cold water over it, then let it stand for three hours.
Slowly heat the mixture to boiling point.
Boil briskly for two minutes.
Strain the broth through a fine sieve and season with salt.
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 veal
- Provides the meat flavor and the protein and gelatin that give the broth body.
- Cold water
- Draws flavor and soluble proteins out of the minced veal as it stands and heats.
The step that matters
Slowly heat the mixture to boiling point.. Heating gradually lets proteins and fats coagulate and rise gradually instead of clouding the liquid. Heating too fast can leave the broth murky and greasy.
“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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