Broth for Potages
Ingredients
Directions
Place the meat in a soup kettle or iron saucepan lined with tin.
Add the cold water and salt.
Set it on a good fire.
After about 30 minutes, skim off the scum that rises to the surface.
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
- Beef
- Provides the meat flavour and richness that give the broth its body.
- Cold water
- Extracts flavour and gelatin from the meat as it heats slowly.
The step that matters
Skim off the scum. Scum is coagulated protein and impurities that rise as the liquid heats. Removing it keeps the broth clear and clean-tasting rather than cloudy or bitter.
“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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