How To Make Broth Recipes

Mutton Broth

Cut in small pieces 1 lb. of lean mutton or lamb, and boil it, unsalted, in 1 quart cold water, keeping it closely covered until it falls to pieces. Strain it and add 1 tablespoonful of rice or barley, soaked in a little warm water. Simmer for 1/2 hour, stirring often, then add 4 tablespoonfuls milk, salt and pepper, and a little chopped parsley, if liked. Simmer again 5 minutes, taking care that it does not burn. Chicken broth may be prepared in the same way. Crack the bones well before putting them into the water.

Veal Broth

One and 1/2 lbs. veal, 1 doz. sweet almonds, 1 qt. water, a little salt, 1 pt. boiling water.

Remove all the fat from the veal, and simmer gently in the water till it is reduced to a pint; blanch and pound the almonds till they are a smooth paste, then pour over them the boiling water very slowly, stirring it all the time till it is as smooth as milk; strain both the almond and veal liquors through a fine sieve and mix well together; add the salt, and boil up again.

Chicken Broth

An old fowl, 3 pints water, a pinch of salt, a blade of mace, 6 or 8 peppercorns, a very small chopped onion, a few sprigs sweet herbs.

Cut up the fowl and pat it, bones as well, in a saucepan with the water, salt, mace, peppercorns, onion and sweet herbs; let it simmer very gently till the meat is very tender, which will take about 3 hours, skimming well during the time. Strain carefully and set aside to cool.

Egg Broth

An egg, 1/2 pint good unflavored veal or mutton broth quite hot, salt, toast.

Beat the egg well in a broth basin; when frothy add the broth, salt to taste, and servo with toast.

Broth (Beef, Mutton And Veal)

Two lbs. lean beef, 1 lb. scrag of veal, 1 lb. scrag of mutton, some sweet herbs, 10 peppercorns, 5 quarts water, 1 onion.

Put the meat, sweet herbs and peppercorns into a nice tin saucepan, with the water, and simmer till reduced to 3 quarts. Remove the fat when cold. Add the onion, if approved.