Bouillon
Ingredients
Directions
Prepare
Place the beef in an earthen stock-pot.
Pour in 2 quarts of cold water.
Heat slowly
Set the pot by the side of the fire to heat slowly.
Allow the heat to gently cook the meat, dissolving gelatin and releasing flavors into the broth.
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
- Supplies the meat, gelatin and flavor that develop as it gently cooks into the broth.
- Cold water
- Acts as the solvent that slowly draws flavor and gelatin out of the meat.
The step that matters
Start with cold water and heat slowly. Starting cold and heating gently lets the meat's connective tissue slowly convert to gelatin and releases flavor into the liquid. Rapid boiling tightens the meat and can leave the broth cloudy and less rich.
“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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