Solid Broth
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Flavoring can be added during the final simmering.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 300. The excerpt below is the record exactly as published.
Solid Broth. — ( Family Recipe.) — Wipe a knuckle of veal clean, cut it into small pieces, and simmer it in four quarts of water. When it comes to a strong jelly, strain. Next day simmer it again for a short time, and take off all fat. Put the jelly into either a silver stewpan or a china dish, set upon a pot of boiling water. Keep the water boiling. Stir the jelly now and then a little, till it becomes as thick as bird lime (which you 436 FOOD AND DRINK FOR INVALIDS may try upon a plate with a spoon). Then put the Solid Broth into a small jar. (The liquid will be reduced from four quarts to about a pint. Any simple flavouring can be added during the final simmering, such as a few herbs or a little celery seed
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