Bouillon
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Place the beef in an earthen stock pot.
Pour in the cold water.
Cook
Set the pot by the fire and heat slowly.
As it heats, skim off any scum that rises to the surface.
Cook until the broth is flavorful, about 2-3 hours.
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
- Provides the meat flavor and savory richness that the broth carries.
- Cold water
- Serves as the liquid that extracts flavor from the beef as it heats.
The step that matters
Skim off the scum as it heats. Scum is coagulated protein and impurities that rise as the liquid warms. Removing it keeps the broth clearer and cleaner 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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