CookEat Recipe
White Broth (Bouillon Blanc)
Pale strained meat-and-vegetable broth for linked dishes. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0701. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Optional same/other animal scraps are NOT mandatory shopping inputs. Use inspected bones, wash vegetables, boil/simmer, strain into food-safe containers, cool rapidly in shallow batches and refrigerate/freeze rather than leave a full stone jar to cool at room temperature. Limites : Bone cut/species details, optional scrap amounts, vegetable sizes, evaporation, scum removal loss and final strained yield unmeasured.
Method
Steps
Step 1
Put veal bones in large food-safe stockpot; source permits OPTIONAL same veal scraps, beef remnants/bones and raw poultry scraps only if available. Add five gallons cold water, bring to boil and carefully skim scum.
Step 2
Add whole peeled carrots, turnips, onions, parsley root, leeks and celery. Cover and simmer gently about four hours. Strain through clean cloth into food-safe vessels. Cool rapidly in shallow batches, refrigerate/freeze and measure actual output before allocation.
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