Veal Broth
Ingredients
Directions
Combine minced veal and salted cold water in a bowl.
Let it stand for 4 hours.
Simmer slowly for 2 hours without boiling.
Strain the mixture through a coarse sieve.
Skim the fat off when 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 veal
- Provides the meat flavour and gelatin that give the broth body and richness.
- Cold water
- Draws out the meat's flavour and proteins slowly when it stands and simmers.
The step that matters
Simmer slowly without boiling. Boiling makes the broth cloudy and can emulsify fat into it, while gentle simmering keeps the liquid clear and easier to skim.
“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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