Refreshing Broth

Ingredients

• four pounds of shin of beef
• two pounds of knuckle of veal
• an old fowl
• two ounces of butter
• two carrots
• one turnip
• half a head of celery
• one onion
• the hearts of four lettuces
• half an ounce of chervil
• three quarts of cold water

Method

1. 1

   Brown beef, veal, and fowl in butter with carrots, turnip, celery, onion, lettuce hearts, and chervil for 20 minutes.

2. 2

   Pour into a stock-pot with cold water, cover tightly with paste, and place in a bain-marie.

3. 3

   Boil for 6 hours, adding boiling water as needed.

4. 4

   Strain and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 9. The excerpt below is the record exactly as published.

REFRESHING BROTH. Put into a stewpan four pounds of shin of beef, two pounds of knuckle of veal, and an old fowl ; bi*own these in two ounces of butter for twenty minutes, with two carrots, one turnip, half a head of celery, and an onion, all cut in slices; also the hearts of four lettuces and half an ounce of chervil; pour the lot into a small stock-pot with three quarts of cold water ; cover the stock -pot closely, and make it airtight with a border of paste all round made of flour and water. Put the stock-pot into a large saucepan or bain-marie, fill the latter three parts full of boiling water and let it boil for six hours; adding, as required, boiling water to the bain-marie; then strain the broth, skim the fat as in No. 2, and serve. This broth may be served as beef tea or soup, to weak, fatigued, or consumptive persons, being wholesome, nourish- ing, and refreshing. 18. HOW TO MAKE BROTH IN A FEW MINUTES. Mince two pounds of lean beef, half a carrot, a little celery, and an onion ; put the lot in a stewpan with three pints of cold water, and salt to taste. Boil, skim, and strain. PRACTICAL HOUSEHOLD COOKERY. 21 Should there be, however, a wish for this broth to be improved, add at the same time as the other ingredients two ounces of rice or vermicelli in a muslin bag, and when cooked pour the contents of the bag into a soup-tureen with the broth, and serve. 14u JULIENNE SOUP. Slice four carrots of ordinary size so as to leave the middle or heart part out; shred the other parts into small fillets or strips of about an inch and a half long ; add also in the same manner three turnips, one onion

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