Strong Broth to keep for Use

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

broth base

part of a leg of beef ↝ Pheasant, leg, meat only, raw [Poultry Products]
the scrag-end of a neck of mutton ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
as much water as will cover it ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a whole onion stuck with cloves ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
some pepper ↝ Spices, pepper, black [Spices and Herbs]
a nutmeg quartered ↝ Oil, nutmeg butter [Fats and Oils]
three or four anchovies

Instructions (6)

Take part of a leg of beef, and the scrag-end of a neck of mutton, break the bones in pieces, and put to it as much water as will cover it, and a little salt.
When it boils, skim it clean.
Put into it a whole onion stuck with cloves, a bunch of sweet herbs, some pepper, a nutmeg quartered.
Let them boil till the meat is boiled in pieces, and the strength boiled out of it.
Then put to it three or four anchovies.
When they are dissolved, strain it out and keep it for use.

Original Text

To make Strong Broth to keep for Use.

TAKE part of a leg of beef, and they scrag-end of a neck of
mutton, break the bones in pieces, and put to it as much water
as will cover it, and a little salt; and when it boils, skim it clean,
and put into it a whole onion stuck with cloves, a bunch of
sweet herbs, some pepper, a nutmeg quartered. Let them boil
till the meat is boiled in pieces, and the strength boiled out of it,
then put to it three or four anchovies, and when they are dissolved,
strain it out and keep it for use.

Notes

—