French Herb Broth
From The principles and practice of vegetarian cookery (1860).
A historical recipe
The principles and practice of vegetarian cookery, by John (Writer on vegetarianism) Smith (1860).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
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.
Method
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- 550.
- Boil a quart of water, and when boiling, put in about forty leaves of sorrel, a cabbage lettuce, and ten sprigs of chervil having previously washed these vegetables ;
- add a tea-spoonful of salt and half an ounce of fresh butter;
- cover the saucepan close, and let the whole simmer a few minutes ;
- then pass the liquor through a sieve or colander, and drink it when cold.
- This is a favourite beverage in France, especially in spring.
Plating
Cookware for this recipe
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Saucepan
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Sieve
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Colander