Broth for Soup

Ingredients

• a pound of meat
• a pint of water
• two pints of water
• half an ounce of extract of meat

Method

1. 1

   Firstly, avoid all bones.

2. 2

   Put into the kettle only meat, scraps, or slices.

3. 3

   Mince the flesh very fine.

4. 4

   For strong broth, use 1 pint of water per pound of meat; for weaker broth, use up to 2 pints.

5. 5

   Heat to ebullition, decant the broth, and discard the exhausted mince.

6. 6

   Do not add gristle or tendons.

7. 7

   For soup, dissolve extract of meat in hot water.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 415. The excerpt below is the record exactly as published.

broth for soup. They say that brolh is to be prepared from the hones and all other materials which are pared off the meat in its preparation for cooking. Such a process must of course yield a very variable broth, whi9h, 42 658 n-lE SPIRIT OF COOKERY however, in any case, can derive qualities essential to broth only from any meat, or actual muscular fibre, which may be contained in the parings. We therefore advise all soldiers who are desirous of cooking soup (while roasting or frying their meat rations) to proceed as follows : Firstly, avoid all and any bones, and thus never lose time or material in boil- ing them. Secondly, put into the kettle in which you want to make broth only meat, scraps, or slices, or hard and tendinous fleshy parts close to the joints, such as inordinary life are judged to be uneatable, and regularly used as gravy beef only. Thirdly, mince such fiesh very fine, and to a pound of it put a pint of water for strong, or more up to two pints of water

Cook this with the app: pantry check, scaling, and the assistant.