Broth for an Invalid
Ingredients
Directions
Prepare
Cut the meat into pieces and place in a jar with a cover.
Fill the jar with water and add a little coarse sea salt.
Simmer and finish
Seal the jar tightly and let it simmer all day on the stove.
Strain the broth and season to taste.
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
- Chicken, veal, mutton, or beef
- Releases collagen and flavor into the water, giving the broth body and savory depth as it simmers.
The step that matters
Seal the jar tightly and simmer all day. Long, gentle heat slowly draws collagen and flavor out of the meat into the water. A sealed jar on a stove can build pressure and crack, so the heat should stay low and steady.
“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.
You might also like
Cornbread345 recipes
Bread Pudding336 recipes
Milk Bread Rolls242 recipes
Potato Bread124 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.