Veal or Mutton Broth

Ingredients

• To each pound of meat add a quart of cold water
• a quart of cold water
• salt in the same proportion as for bouillon
• rice (if used), 4 oz.

Method

1. 1

   Add meat to cold water, bring to boil, skim clean, add salt, spices, and vegetables as desired.

2. 2

   Simmer for about 4 hours, strain, and let cool to remove fat.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 69. The excerpt below is the record exactly as published.

VEAL OR MUTTON BROTH. To each pound of meat add a quart of cold water, bring it gently to bell, skim it very clean, add salt in the same proportion as for bouillon (see page 7), with spices and vegetables also, unless un- favoured broth be required, when a few peppercorns, a blade or two of mace, and a bunch of savoury herbs, will be sufficient ; though for some purposes even these, with the exception of the salt, are better omitted. Simmer the broth for about four hours, unless the quan- tity be very small, when from two and a half to three, will be suffi- cient. A little rice boiled down with the meat will both thicken the broth, and render it more nutritious. Strain it off when done, and let it stand till quite cold that the fat may be entirely cleared from it: this is especially needful when it is to be served to an invalid. Veal or mutton, 4 lbs. ; water, 4 quarts ; salt. (For vegetables, &c., see page 7 ;) rice (if used), 4 oz.

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