To Make Broths and Soups
Ingredients
Directions
Prepare
Use fresh, lean meat for the best flavor.
Clean the roots and herbs thoroughly.
Place the meat in a pot with 1 quart of water.
Simmer and skim
Heat the pot over moderate heat for about 30 minutes without boiling.
Skim off any scum that forms on the surface.
Ensure the pot is covered tightly to retain flavor.
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
- Lean beef, mutton, or veal
- Provides the main flavor and gelatin-rich body as it cooks slowly in water.
- Water
- Extracts flavor and collagen from the meat to form the broth.
The step that matters
Skim off any scum that forms on the surface. Heating must stay below a boil so that scum and impurities rise gently and can be removed, keeping 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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