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Soups, Broths, Purees

A clear beef broth made with lean beef, stock, vegetables, peppercorns, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Soups, Broths, Purees

Ingredients

Directions

Prepare

  1. Put the stock in a saucepan.

  2. Scrape the lean beef into the stock or run it through a meat grinder.

  3. Add the small-cut vegetables, peppercorns, and herbs.

Simmer and strain

  1. Whisk the stock over heat until just about to boil, then let it boil.

  2. Move to the side of the fire and let it stand for 20 to 30 minutes.

  3. Strain carefully through a thick cloth two or three times, keeping the scum in the cloth to help clarify the soup.

Recipe from a historical cookbook (Internet Archive).

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 beef
Provides the meaty flavor and body of the broth as it cooks.
Stock
Forms the liquid base that the other ingredients flavor and extract into.
Vegetables
Add sweetness and aromatic depth to the broth.

The step that matters

Strain through a thick cloth. Straining gently and keeping the scum in the cloth helps trap fine particles, clarifying the broth. Pressing hard or rushing can push solids through and leave the broth cloudy.

“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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