Chicken Broth

Ingredients

• a chicken

Method

1. 1

   Prepare the chicken broth in the same way as the veal broth, ensuring to skin the chicken first.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 54. The excerpt below is the record exactly as published.

chicken broth, or a spoonful or tAvo of beef-jelly on a biscuit just before bedtime ; but strong and healthy children require absolutely nothing, as a rule, after their 76 THE TEOBOUGH GOOD COOK schoolroom tea. Pastry should, in my opinion, be wholly avoided, and a watchful eye, should be kept on the consump- tion of the contents of those fascinating boxes of bon-bons which so man}^ children receive nowadays as presents from their admiring friends. After children have passed their twelfth year the}^ require a more generous diet ; but it is of young children that I now write. 77 RECIPES. Section I.— SOUPS. 1. Beef Broth (Pot-au-Feu). [The Foundation of Fksh C'oolcrry.) Beef, which should always be chosen fresh-killed, makes- the best " pot-aii-feu " or broth. Veal is not so good, except in cases of sickness, as it is of a pale colour and weakens the broth. The same may be said of poultry. Pork broth is only useful in the making of split-pea soup. Put your meat into cold Avater, and set the pot upon a good tire ; salt and skim it carefully. When the scum is entirely removed, put in carrots, turnips, leeks, celery, parsley,. a bay-leaf, a burnt onion, and simmer — ah ! so gently — until the meat is quite done ; and you will have an excellent and wdiolesome beef soup. Next to the quantity and the quality of the meat, that which contributes most to the making of good broth is to take care that it cooks over a slow fire, with- out ceasing one minute. Six hours' simmering is sufficient to make a good soup, but a longer period is bettor. The pro- portion is three pounds of meat to four quarts of water. For the use of the gravy beef, or broth, see the chat on Frencli Domestic Cookery (p. 6). 2. Consomme (White Stock). The leg is the most useful part of veal for this purpose, though, for large dinners, there are other pieces which can also 78 THE THOBOUGE GOOD COOK. be used with it. The inside peart of the leg is a fleshy fillet without sinews : this should be taken out when you wish to serve a fricandeau, the remainder of the leg of veal cut in pieces, with about two pounds of lean ham ; if you have a fowl that is too old for any other purpose, it will add to the excellence of the broth ; put the whole into a stew- 23an, with a quart of not too strong beef broth ; set the stew-pan over a charcoal fire to soak the juice out of the meat, which operation should take about an hour's time, and, of course, is to be regulated by the fire kept under it ; especial iittention must be paid that it does not burn ; frequently shake the stew-pan, that the contents may not stick to any part of it ; when the juice is reduced to the consistence of glaze, of a nice rich colour, fill up the stew-pan Avith clear beef broth, and let it boil slowly by the side of the fire for three hours : remove all the fat, and pass the consomme through a napkin or fine cloth into one or two basins. If the weather is warm, it is better to divide the broth, for by keeping too great a quantity in one vessel, it is apt to grow sour before it is cold. Clear, light stock is a highly important preparation in cookery, any failure in which proves fatal to the Avhole dinner, therefore no care or attention should be spared in order that it may be had in perfection. 3. Beef Tea. Take two pounds of fresh lean beef, let it be free from all sinews, fat, and skin ; put the beef, cut in pieces, into a stew-pan, cover the meat with cold Avater; have another stew-pan, in which you place the one containing the beef, pour Avater round to come nearly to the top of the inner stcAV- pan ; set over the fire, and let the Avater boil briskly for tAvo hours ; then take out the inner stcAV-pan, and let it stand SOUPS. 79 for ten minutes, that the tea may settle ; place a napkin over a basin, and carefully pass the tea through it. 4. Mutton Tea. Take two pounds of the lean part of a leg or loin of mutton, without fat or skin ; put this into a stew-pan and cover it with water, and proceed in the same way as directed in No. 3. Those persons who have not the convenience of stew-pans may put the meat into an earthen pot, cover it up quite close, and set it in a saucepan, Avith water boiling round it. 5. Veal Tea or Broth. Take two pounds of the fleshy part of a leg of veal, free from fat, cut it into small pieces, put it into a stew-pan, Avith as much water as will cover the meat, and proceed, as in No. 3, by putting one stew-pan in another ; but it wdll require an hour longer in the bath, as the juice of young meat is not so readily extracted. This broth may be made more nourishing by the addition of a calf s foot, taking out the long bone. 6. Chicken

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