Rules for Making Nourishing Broth
Ingredients
Directions
Use double the weight of water to that of the meat.
Choose earthenware vessels for better heat retention.
Add enough salt to help separate blood and scum.
Heat to remove scum, then lower the temperature to simmer gently.
Use the softest water available for best results.
If making soup a day ahead, remove the top fat after cooling.
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
- Fresh meat
- Provides the main flavour and body of the broth as it simmers.
- Water
- Extracts flavour and gelatin from the meat to form the broth.
The step that matters
Heat to remove scum, then lower the temperature to simmer gently. Boiling vigorously breaks up the scum and fat into the liquid, making the broth cloudy. A gentle simmer keeps it clear while the flavour is extracted.
“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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