Beef Broth

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (6)

a leg of beef ↝ Pheasant, leg, meat only, raw [Poultry Products]
a gallon of water ↝ Water, tap [Tap water]
two or three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a little bundle of parsley ↝ Parsley, raw [Not included in a food category]
a good crust of bread ↝ Bread, vegetable [Yeast breads]
Toast some bread and cut it in dice ↝ Bread, vegetable [Yeast breads]

Instructions (3)

Take a leg of beef, crack the bone in two or three parts, wash it clean, put it into a pot with a gallon of water, skim it well, then put in two or three blades of mace, a little bundle of parsley and a good crust of bread.
Let it boil till the beef is quite tender, and the sinews.
Toast some bread and cut it in dice, and lay in your dish; lay in the meat, and pour the soup in.

Original Text

Beef Broth.

TAKE a leg of beef, crack the bone in two or three parts, wash
it clean, put it into a pot with a gallon of water, skim it well,
then put in two or three blades of mace, a little bundle of parsley
and a good crust of bread. Let it boil till the beef is quite tender,
and the sinews. Toast some bread and cut it in dice, and lay in
your dish; lay in the meat, and pour the soup in.

Notes

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