Meat Broths
Ingredients
Directions
Prepare
Cut the meat into small squares.
Add the meat and cracked Ipone to a pot with cold water.
Simmer
Heat gently and allow to simmer for several hours.
Remove all the fat after cooking.
Cool and thicken
Let the broth cool; it will gelatinize.
Thicken with flour if desired.
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 mutton, veal, or chicken
- Releases flavor and collagen that turns into gelatin, so the cooled broth sets.
The step that matters
Heat gently and simmer. Gentle heat slowly draws collagen from the meat into the liquid as gelatin. A hard boil emulsifies the fat into the broth, making it 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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