Bouillon
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Place the beef in an earthen stock pot.
Pour in 4 cups of cold water.
Make the broth
Heat the pot slowly by the fire until it begins to warm.
Skim off any scum that rises to the surface.
Simmer gently to extract flavors and nutrients for about 2-3 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Provides the main flavor and body, releasing savory compounds and gelatin into the water as it simmers.
- Cold water
- Acts as the cooking liquid, slowly drawing flavor out of the beef when started cold.
The step that matters
Skim off the scum. Foam rising during early heating contains coagulated proteins and impurities. Removing it keeps the broth clearer and cleaner-tasting.
“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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