Quick Made Broth
Ingredients
Directions
Prepare
Remove the fat and skin from the mutton bones.
Cut the bones into pieces and place them in a pan with water.
Cook the broth
Bring to a boil and cook quickly for 30 minutes.
Season with salt and skim off any impurities.
Thicken the broth with sago or vermicelli as desired.
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
- Mutton bones
- Release flavour and gelatin into the water, giving the broth body and savouriness.
- Water
- Forms the broth base and extracts flavour from the bones as it simmers.
- Sago or vermicelli
- Starch that thickens the broth as it cooks, giving it a more substantial texture.
The step that matters
Skim off any impurities. Foam and fine particles rise to the surface as the broth heats. Skimming them keeps the broth clearer and cleaner in taste.
“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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