Bouillon
Ingredients
Directions
Prepare
Bind the beef into a good shape.
Add the calf's foot if available.
Pour cold water over the meat in sufficient quantity.
Heat and skim
Heat the soup slowly by the side of the fire.
Skim off the scum that forms on the surface before boiling begins.
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
- Provides the main meat flavour and gelatinous body as it simmers in the broth.
- Calf's foot
- Adds gelatin, giving the broth more body and a richer mouthfeel.
- Cold water
- Extracts flavour and soluble proteins from the meat as it heats slowly.
The step that matters
Skim off the scum before boiling begins. Scum is coagulated protein and impurities that rise as the liquid warms. Removing it before boiling keeps the broth clearer and cleaner in flavour.
“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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