Leg of 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 (18)
For the broth base
For the broth
Alternative for broth base
Alternative broth with thick flank
Instructions (15)
  1. Take a leg of beef, chop it all to pieces.
  2. Boil it in three gallons of water, with a piece of carrot, and a crust of bread, till it is half boiled away.
  3. Strain it off.
  4. Put it into the pot again, with half a pound of barley, four or five heads of celery washed clean and cut small, a large onion, a bundle of sweet herbs, a little parsley chopped small, and a few marigolds.
  5. Let this boil an hour.
  6. Take a cock or large fowl, clean picked and washed, and put into the pot.
  7. Boil it till the broth is quite good.
  8. Season with salt.
  9. Send it to table, with the fowl in the middle.
  10. This broth is very good without the fowl.
  11. Take out the onion and sweet herbs, before you send it to table.
Alternative preparation with sheep's head
  1. Some make this broth with a sheep's head, instead of a leg of beef, and it is very good; but you must chop the head all to pieces.
Alternative preparation with thick flank
  1. The thick flank, about six pounds to six quarts of water, makes good broth; but then put the barley in with the meat, first skim it well, boil it an hour very softly, then put in the above ingredients, with turnips and carrots clean scraped and pared, and cut in little pieces.
  2. Boil all together softly, till the broth is very good.
  3. Season it with salt, and send it to table, with the beef in the middle, turnips and carrots round, and pour the broth over all.
Original Text
TAKE a leg of beef, chop it all to pieces, boil it in three gal long of water, with a piece of carrot, and a cruſt of bread, till it is half boiled away; then ſtrain it off, and put it into the pot again, with half a pound of barley, four or five heads of celery waſhed clean and cut ſmall, a large onion, a bundle of ſweet herbs, a lit tle parſley chopped ſmall, and a few marigolds. Let this boil an hour. Take a cock or large fowl, clean picked and waſhed, and put into the pot; boil it till the broth is quite good, then ſeaſon with ſalt, and ſend it to table, with the fowl in the middle. This broth is very good without the fowl. Take out the onion and ſweet herbs, before you ſend it to table. Some make this broth with a ſheep's head, inſtead of a leg of beef, and it is very good; but you muſt chop the head all to pieces. The thick flank, about fix pounds to fix quarts of water, makes good broth; but then put the barley in with the meat, firſt ſkim it well, boil it an hour very ſoftly, then put in the above ingredients, with turnips and carrots clean ſcraped and pared, and cut in little pieces. Boil all together ſoftly, till the broth is very good; then ſeaſon it with ſalt, and ſend it to table, with the beef in the middle, turnips and carrots round, and pour the broth over all.
Notes
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