Brown Broth

Ingredients

• 2 young carrots
• 2 tablespoons butter
• 1 teaspoon salt
• 1 quart boiling water
• 1 potato
• 1 onion
• 1 bay leaf
• 1 salit-spoon pepper
• 1 teaspoon kitchen bouquet

Method

1. 1

   Scrape carrots, cut into dice; pare and cut potato; slice onion.

2. 2

   Put the butter into a frying-pan; throw in the vegetables, and shake or stir till they are a golden brown; then throw them into a kettle and cover with the boiling water.

3. 3

   Add bay leaf, and simmer gently twenty minutes.

4. 4

   Press through a sieve.

5. 5

   Return to the kettle; add kitchen bouquet, salt and pepper.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 1. The excerpt below is the record exactly as published.

Brown Broth.—2 young carrots; 2 tablespoons butter; 1 teaspoon salt; 1 quart boiling water; 1 potato; 1 onion; 1 bay leaf; 1 salit- spoon pepper; 1 teaspoon kitchen bouquet

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