Veal-broth
Ingredients
Directions
Prepare
Mince the veal.
Pour the cold water over the minced veal and let it stand for three hours.
Make the broth
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
- Veal
- Provides the meat flavour and gelatin that gives the finished broth body.
- Cold water
- Slowly draws flavour and gelatin out of the minced veal into the liquid.
The step that matters
Slowly heat the mixture to boiling point. Heating gently lets proteins and fats release into the liquid gradually. Rapid heating tends to toughen the meat and leave the broth cloudy.
“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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