Bouillon
Ingredients
Directions
Place the beef in an earthen stock-pot.
Pour in the cold water.
Set the pot by the fire to heat slowly.
As it heats, skim off any scum that rises to the surface.
Simmer until the broth is flavorful.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Beef
- Releases flavor and gelatin into the water as it simmers, giving the broth its body and savor.
- Cold water
- Starts from cold so the beef heats gradually and the broth extracts flavor slowly and clearly.
The step that matters
Skim off the scum as the pot heats. Scum is coagulated protein and impurities that rise as the water warms. Removing it keeps the broth clear and clean-tasting.
“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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