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Broths, Soups, Gravies, and Sauces

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broths, Soups, Gravies, and Sauces

Ingredients

Directions

  1. Heat water without boiling for 30 minutes to tenderize the meat.

  2. Remove any scum that rises to the surface.

  3. After 30 minutes, increase the heat to bring the pot to a gentle boil.

  4. Add vegetables and a little coarse sea salt, removing any additional scum.

  5. Cover the pot tightly and keep it at a distance from the fire to boil gently for 3 to 6 hours.

  6. Prepare broths and soups the evening before serving for easier fat removal.

  7. When decanting, avoid disturbing the sediment at the bottom.

  8. Strain the soup through a clean tammis or napkin soaked in cold water for a smoother texture.

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.

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