Soups and Broths
Ingredients
Directions
Place the soup kettle over moderate heat.
Add 1 quart of soft water for every pound of meat.
Gradually heat the meat to allow it to swell and become tender.
After 30 minutes, let the soup boil gently to remove scum.
Carefully remove the scum as it rises.
Once no more scum appears, add vegetables and a little salt.
Cover the pot and let it boil very gently for 4 to 6 hours.
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
- Brown meat or game
- Provides the main flavour and, as it simmers, releases gelatin that gives the broth body.
- Soft water
- Serves as the cooking liquid that extracts flavour and softens the meat over long simmering.
The step that matters
Removing the scum. Scum is coagulated protein and impurities that rise as the meat heats. Skimming it as it forms keeps the broth clear and clean-tasting; leaving it in makes the broth cloudy and can add bitterness.
“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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