Modern Cookery
Ingredients
Directions
Simmer the venison trimmings in water for 2 hours.
Strain the mixture and let it cool.
Remove all fat from the surface.
Simmer for 1 minute before serving hot.
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
- Venison trimmings
- Provide the main meaty flavour, and their collagen dissolves into gelatin that gives the broth body.
- Peppercorns
- Add a sharp, aromatic note that seasons the broth alongside the meat.
The step that matters
Remove all fat from the surface. Fat floats on hot liquid and, if left in, makes the broth greasy and cloudy on the palate. Chilling the strained broth lets fat solidify so it lifts off cleanly.
“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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