Broth or Soup Stock
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars. Check current food-safety guidance before following this.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- To obtain good broth the meat must be put in cold water, and then allowed to boil slowly.
- Add to the meat some pieces of bones and "soup greens" as, for instance, celery, carrots and parsley.
- To give a brown color to the broth, some sugar, first browned at the fire, then diluted in cold water, may be added.
- While it is not considered that the broth has much nutritive power, it is excellent to promote the digestion.
- Nearly all the Italian soups are made on a basis of broth.
- A good recipe for substantial broth to be used for invalids is the following: Cut some beef in thin slices and place them in a large saucepan;
- add some salt.
- Pour cold water upon them, so that they are entirely covered.
- Cover the saucepan so that it is hermetically closed and place on the cover a receptacle containing water, which must be constantly renewed.
- Keep on a low fire for six hours, then on a strong fire for ten minutes.
- Strain the liquid in cheese cloth.
- The soup stock, besides being used for soups, is a necessary ingredient in hundreds of Italian dishes.
Plating
Cookware for this recipe
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Large pot
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Saucepan
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Chef's knife
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Sieve