Broths, Gravies, and Soups

Ingredients

• cold water
• ¼ ounce whole black pepper

Directions

1. Skim off any scum that rises to the surface.

2. Add a little cold water to help remove remaining scum.

3. Bring the broth to a boil again and skim carefully.

4. Boil for 8 to 10 hours until clear, without adding roots, herbs, or salt.

5. Strain through a fine sieve into a brown stone pan and cool quickly.

6. Remove fat from the top the next day.

7. Pour the broth through a fine sieve into a thick copper stew-pan, avoiding the sediment.

8. Add ¼ ounce of whole black pepper and boil briskly uncovered.

9. Skim off any scum that rises.

10. When it thickens and reduces to about 1 quart, transfer to a smaller stew-pan.

11. Cook over gentler heat until it thickens to a syrup-like consistency.

12. Test by cooling a spoonful; if it sets into a strong jelly, it's done.

13. Store in dry pots for home consumption.