A Very Nourishing Veal Broth
Ingredients
Directions
Place the knuckle of veal in a pot and cover with water.
Simmer gently until the meat is tender.
Strain the broth and discard the solids.
Serve warm.
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
- Veal knuckle
- Provides collagen and meaty flavor that enrich the broth as it simmers.
The step that matters
Simmer gently until the meat is tender. A gentle simmer lets collagen in the veal break down into gelatin slowly, giving body to the broth. A hard boil makes the broth cloudy and greasy, and can toughen the meat's proteins.
“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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