Veal or Mutton Broth from Modern Cookery for Private Families by Eliza Acton
To each pound of meat add a quart of cold water, bring it gently to boil, skim it very clean, add salt in the same proportion as for bouillon, with spices and vegetables also, unless un-flavoured b...
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Cooking tools:
- Stockpot
- Stove
- Spider strainer
- Kitchen scale
- Measuring cup
- Saucepan
- Ladle
- Fine-mesh sieve
- Cutting board
- Chef's knife
Ingredients
- Veal or mutton, 4 lbs.
- water, 4 quarts
- salt. (For vegetables, &c;)
- rice (if used), 4 oz.: 4 hours or more.
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