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A simple broth made by simmering pieces of meat in water with salt, then straining and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Meats

Ingredients

Directions

Prepare

  1. Cut the meat into pieces.

  2. Place the meat in a jar with a cover.

  3. Fill the jar with water and add a little coarse sea salt.

  4. Seal the jar tightly and let it simmer all day on the stove.

Finish

  1. Strain the mixture and season to taste.

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

Chicken, veal, mutton, or beef
Provides the protein and collagen that give the stock its body and savory flavor as it simmers.

“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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