Broth Made Quickly for Invalids
Ingredients
Directions
Prepare and simmer
Chop the lean meat into a fine mince.
Add the minced meat to 1 pint of cold water and let it soak for 15 minutes.
Slowly boil the mixture for 30 minutes.
Finish
Season to taste and strain the broth.
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
- Lean meat
- Releases its flavor and gelatin into the water, giving the broth body and savor.
- Cold water
- Extracts flavor from the meat slowly as it soaks and heats, forming a light, clear liquid.
The step that matters
Start the meat in cold water and heat slowly. Adding the meat to cold water and bringing it up gradually lets proteins and flavor leach out gently. Boiling hard or starting with hot water can toughen the meat and cloud the broth.
“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
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 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.