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Soup

Broth, Beef-and-Hen

A simple broth made by simmering beef and hen in water, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Broth, Beef-and-Hen

Ingredients

Directions

Prepare

  1. Cut the beef and hen into pieces.

  2. Place them in a pot and cover with water.

Simmer

  1. Bring to a boil, then reduce heat and simmer for several hours.

  2. Skim off any foam that forms on the surface.

Season and serve

  1. Season with salt to taste before serving.

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

Beef
Adds meaty flavor and, through long simmering, body to the broth.
Hen
Adds savory flavor and body as its connective tissue softens during simmering.

The step that matters

Skim off the foam. Foam that rises while the broth comes to a boil and simmers carries proteins and impurities. Removing it as it forms 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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