Veal or Mutton Broth
Ingredients
Directions
Prepare the broth
Add a quart of cold water to each pound of meat.
Bring the mixture gently to a boil.
Skim the surface very clean.
Add salt in the same proportion as for bouillon (see page 7).
Add spices and vegetables also, unless unflavored broth is required.
If unflavored, add a few peppercorns, a blade or two of mace, and a bunch of savory herbs.
Simmer and finish
Simmer the broth for about four hours, unless the quantity is very small, when two and a half to three hours will be sufficient.
Boil a little rice with the meat to thicken the broth and render it more nutritious.
Strain the broth when done.
Let it stand until quite cold so that the fat may be entirely cleared from it. This is especially needed when served to an invalid.
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. See the original page.
Explore the science
What each ingredient does
- Meat (in the method)
- Gives the broth its main flavour and body as it simmers in water.
- Rice (in the method)
- Added to the broth to thicken it, as the recipe directs.
The step that matters
Skim the surface very clean. Scum and fat rising during the first boil cloud the broth and taste greasy. Removing them early keeps the broth clear and clean-flavoured.
“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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