Veal Broth
Ingredients
Directions
Make the broth
Combine the minced veal and salted cold water in a bowl.
Let it stand for 4 hours.
Simmer the mixture slowly for 2 hours without boiling.
Strain the broth through a coarse sieve.
Finish
Skim off any fat when the broth is cool.
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
- Minced lean veal
- Provides the meat flavour and gelatin that give the broth body.
- Salted cold water
- Extracts the flavour and soluble proteins from the veal as it stands and simmers.
The step that matters
Simmer slowly without boiling. Boiling makes the broth cloudy and can toughen the meat proteins, while gentle simmering keeps the broth clear and well flavoured.
“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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