Soups and Broths
Ingredients
Directions
Place the meat in a soup kettle and cover with soft water.
Heat over moderate fire until the meat is tender, about 4 to 6 hours.
Skim off any scum that rises to the surface.
After half an hour, add vegetables and a little salt.
Continue to skim off scum as it appears.
Cover the pot and let it simmer gently.
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
- Meat (beef or game)
- Releases flavor and gelatin into the water as it simmers, giving the broth body and savoriness.
- Soft water
- Acts as the cooking liquid that extracts flavor from the meat over the long simmer.
The step that matters
Skim off scum as it rises. Scum is coagulated protein and impurities that cook out of the meat. Removing it early and throughout keeps the broth clear and free of bitter or off flavors.
“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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