Stewed Broth

Ingredients

• a like quantity of water
• a like quantity of flesh
• two Marrow bones
• a loaf of French bread
• season it in due time with salt
• four or five flakes of Mace
• five or six Cloves
• one Pound of Raisins of the Sun
• one Pound of Prunes
• one Pound of Currants
• season it with a little Sugar
• four or five spoonfuls of White-wine

Method

1. 1

   Combine equal parts water and flesh, adding marrow bones tied in cloth.

2. 2

   After skimming, add thinly sliced French bread.

3. 3

   Season with salt, mace, and cloves.

4. 4

   An hour before serving, add raisins, prunes, and currants.

5. 5

   Pour into a basin to remove excess fat, then season with sugar and white wine.

6. 6

   Serve with squeezed orange or lemon juice.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 83. The excerpt below is the record exactly as published.

STEWED BROTH Take a like quantity of water and flesh, as in the others, adding two Marrow bones : which tie at the ends with pieces of Linnen, that the Marrow may not melt out, and make the broth too fat. A while after it is skimmed, put into it a loaf of French bread very thin sliced, (which is better than grated) and this will be all dissolved in the broth. Season it in due time with salt, four or five flakes of Mace, and 126 SIR KENELMS DIGS IS five or six Cloves ; as also with sweet herbs : And an hour, or better, before you take it off, put in Raisins of the Sun, Prunes, and Currants, of each one Pound, well picked and washed. When it is boiled enough, pour the broth into a bason, that if it be too fat, you may take it off. There season it with a little Sugar, and four or five spoonfuls of White-wine

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