White Broth

Ingredients

• One ounce finely shredded salt pork
• same of suet
• one carrot
• one onion
• a bouquet of herbs
• twelve pepper-corns
• four cloves
• four ounces of flour
• one glass white wine
• a good sized knuckle of veal
• three quarts of water

Method

1. 1

   Brown the salt pork and suet with the carrot, onion, herbs, peppercorns, and cloves for four minutes.

2. 2

   Add flour, white wine, and knuckle of veal.

3. 3

   Simmer for three hours, then strain.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 21. The excerpt below is the record exactly as published.

WHITE BROTH. One ounce finely shredded salt pork, same of suet ; add one carrot, one onion, a bouquet of herbs, thyme, parsley and shallot, twelve pepper-corns, four cloves ; brown these well four minutes; add four ounces of flour, one glass white wine and a good sized knuckle of veal ; three quarts of water

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