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Panade

Panade is a thick meat broth made by simmering meat in water, then straining and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Panade

Ingredients

Directions

Prepare the meat

  1. Cut the meat into small pieces and place it in a jar.

  2. Cover the jar tightly with paper and prick a few holes in the paper.

Cook

  1. Place the jar in a saucepan of cold water, ensuring the water does not overflow the jar.

  2. Fit the lid tightly on the saucepan and simmer gently for nearly all day.

Finish and serve

  1. Pour off the liquid extracted from the meat and let it stand for the fat to rise and be removed.

  2. Pound the meat in a mortar and run it through a sieve into the liquid.

  3. Add salt to taste.

  4. Serve the mixture hot or cold.

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

Rump steak
Provides the meat that releases flavourful juices during slow cooking.

The step that matters

Simmering gently in a sealed jar. Slow, gentle heat extracts juices from the meat without boiling it, which would toughen the protein and make the liquid cloudy. Water must not overflow into the jar, or the contents will be diluted.

“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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