Soups
Ingredients
Directions
Place the raw meat in a pot and pour cold water over it.
Simmer gently over low heat, covered, for several hours until the meat is very tender.
Skim off any coarse particles that rise to the surface as the water boils.
Once the meat is thoroughly cooked, remove it from the broth if desired for other uses.
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
- Meat
- Releases flavor and gelatin into the water, giving the broth body and savory depth.
- Cold water
- Acts as the cooking liquid that slowly extracts flavor from the meat as it heats.
The step that matters
Skimming the surface. Coarse particles and foam rise as the water heats and can cloud the broth and add off-flavors. Removing them early keeps 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.
More meat broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.