Broth made from Bones for Soup

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

for the broth

Fresh bones are always to be purchased from butchers at about a farthing per pound
a quart of water to every pound of bones ↝ Water, tap [Tap water]
a few carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
thyme ↝ Thyme, fresh [Spices and Herbs]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
any bits of meat or gristle which may have fallen from the bones ↝ Pheasant, raw, meat only [Poultry Products]

to thicken the broth

peasemeal or oatmeal, in the proportion of a large table-spoonful to every pint of broth
peasemeal or oatmeal, in the proportion of a large table-spoonful to every pint of broth ↝ Oatmeal, NFS [Oatmeal]

Instructions (10)

Break up the fresh bones small.
Put the bones into a boiling-pot with a quart of water to every pound of bones.
Place the pot on the fire.
Skim the broth well.
Season the broth with pepper and salt, a few carrots, onions, turnips, celery, and thyme.
Boil the broth very gently for six hours.
Strain off the broth.
Put the strained broth back into the pot with any bits of meat or gristle which may have fallen from the bones.
Thicken the broth with peasemeal or oatmeal, in the proportion of a large table-spoonful to every pint of broth.
Stir the broth over the fire while boiling for twenty-five minutes until the soup is done.

Original Text

No. 7. Broth made from Bones for Soup.

Fresh bones are always to be purchased from butchers at about a farthing per pound; they must be broken up small, and put into a boiling-pot with a quart of water to every pound of bones; and being placed on the fire, the broth must be well skimmed, seasoned with pepper and salt, a few carrots, onions, turnips, celery, and thyme, and boiled very gently for six hours; it is then to be strained off, and put back into the pot, with any bits of meat or gristle which may have fallen from the bones (the bones left are still worth a farthing per pound, and can be sold to the bone-dealers). Let this broth be thickened with peasemeal or oatmeal, in the proportion of a large table-spoonful to every pint of broth, and stirred over the fire while boiling for twenty-five minutes, by which time the soup will be done. It will be apparent to all good housewives that, with a little trouble and good management, a savoury and substantial meal may thus be prepared for a mere trifle.

Notes

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