Pectoral -broth
Ingredients
Directions
Prepare
Divide the fowl into quarters and place in an earthen stock-pot.
Cover the meat with 3 to 4 quarts of water.
Add marsh-mallow or althea root and washed pearl-barley.
Cook and strain
Set the pot on the fire and skim the liquid.
Boil gently for 3 hours.
Pass the broth through a cloth.
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
- Fowl
- Gives the broth its meat flavour and body as it simmers.
- Pearl-barley
- Thickens the broth slightly and adds a soft, starchy body.
- Marsh-mallow or althea root
- Adds mucilage, giving the broth a smooth, slightly thick texture.
The step that matters
Skim the liquid before boiling gently. Skimming removes foam and coagulated proteins that would otherwise cloud the broth. Gentle simmering keeps the liquid clear, whereas a hard boil breaks up fat and solids into it.
“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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