Condensed Broth or Glaze
From Practical household cookery, 1891
Serves 14
Useful for adding flavor to dishes.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 10. The excerpt below is the record exactly as published.
CONDENSED BROTH OR GLAZE. Put into a stock-pot six pounds of shin of beef, eight pounds of leg of veal, an old fowl, two old pigeons, the same quantity of vegetables as in No 2, but first browned with butter; pour enough cold water to cover the whole
Cook this with the app: pantry check, scaling, and the assistant.