German Brown Broth

Ingredients

• two carrots
• one potato
• an onion
• four tablespoonfuls of olive oil
• one quart of boiling water
• a teaspoonful of salt
• a saltspoonful of pepper
• a teaspoonful of kitchen bouquet

Method

1. 1

   Scrape and cut into dice two carrots; pare and cut into the same shape one potato; slice an onion.

2. 2

   Put four tablespoonfuls of olive oil in a saucepan; add the vegetables and shake until they are a golden brown.

3. 3

   Take them out with a skimmer and put them in a kettle; add one quart of boiling water, a bay leaf, a teaspoonful of salt and a saltspoonful of pepper.

4. 4

   Simmer gently for twenty minutes.

5. 5

   Press through a puree-sieve; return to the kettle, and add a teaspoonful of kitchen bouquet.

6. 6

   Pour into a hot tureen, and serve at once with a dozen cheese balls.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 2. The excerpt below is the record exactly as published.

GERMAN BROWN BROTH Scrape and cut into dice two carrots; pare and cut into the same shape one potato; slice an onion. Put four tablespoonfuls of olive oil in a My Best 250 Recipes 13 saucepan ; add the vegetables and shake until they are a golden brown. Take them out with a skim- mer and put them in a kettle; add one quart of boiling water, a bay leaf, a teaspoonful of salt and a saltspoonful of pepper. Simmer gently for twenty minutes. Press through a puree-sieve; return to the kettle, and add a teaspoonful of kitchen bouquet

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