Portable Soup
Ingredients
Directions
Make the broth
In a large kettle, cover the meat with water and simmer over low heat until it boils.
Skim the broth thoroughly until clear, then add more water and boil for 8 hours until thickened.
Strain the broth through a fine sieve and cool it quickly in a cool place.
Reduce and set
Skim off any fat and transfer the broth to a saucepan, stirring constantly to prevent scorching until it becomes a thick syrup.
Once thick, transfer to a deep jar and place in a hot water bath until it jellies.
Store
Store in dry tin canisters for several months.
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
- Meat
- Collagen-rich cuts release gelatin into the broth, which is what lets it set into a firm jelly.
The step that matters
Stirring the reducing broth constantly. As the broth thickens its sugars and proteins concentrate and scorch easily on the base of the pan, which gives a burnt flavour and dark colour. Constant stirring spreads the heat and keeps the syrup clean.
“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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