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Soup

Veal Broth

A clear broth made by simmering veal in water for 1–2 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Veal Broth

Ingredients

Directions

Prepare

  1. Cut the veal into small pieces.

  2. Place the veal in a pot with 1 pint of water.

Simmer

  1. Bring to a boil, then simmer for 1-2 hours.

Strain and serve

  1. Strain the broth and discard the solids.

  2. Serve warm.

Recipe from a historical cookbook (Internet Archive).

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
Supplies meat, collagen and flavor that give the broth body and savory taste.

The step that matters

Simmer gently after the boil. Once the broth reaches a boil, keep it at a gentle simmer. A hard, rolling boil agitates fat and proteins into the liquid, making the broth cloudy 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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