The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1873-10-10
Something About Broths.
By PIERRE BLOT.

The best utensil for making broth is
an earthen pot next is copper or iron
digester or kettle, we'll lined with tin.
An iron pan lined with porcelain is ex-
cellent if the porcelain is not cracked.
Any kind of fire is good as long as it is
not too sharp, and will keep the pot
simmering it does not matter whether
it is on a stove or range, in a CRATE or
furnace, OF whether it is a hard coal,
charcoal, or wood fire. It is not neces-
sary to he thorough cook to make ex-
cellent broth, for care and watchful-
ness are the only two qualities required.
Process Put two pounds of beef in a
pot or kettle with two quarts and a half
of cold water, a small tablespoonful of
salt, and set it on a good fire; after
about thirty or forty minutes the scum
will begin to collect on the surface !;
take a skinner and skim it off as soon
as there is enough of it when it be-
gins to boil add about wine-glassful of
cold water to stop the boiling, and allow
all the scum to come on the surface in
order to remove it. When no more of
it comes up add a small turnip, or part
of one, a medium-sized carrot, two
cloves, an onion, stalk of celery, a
leek, and a Glove of garlic simmer con-
stantly for six hours, then add table
spoonful of burned sugar, and the broth
is made. The meat is either served
with the carrot, turnip, and leek, or pre-
pared as directed for cold beef in pre-
ceding number. Strain the broth, and
it is ready for use. It does not keep
long in summer without turning sour ;
it is then necessary to cool it quickly by
exposing it to draught, and to keep it
in dark and cool closet, or on ice. It
keeps longer by giving it one boil every
twelve hours.
BURNED SUGAR, OR CARAMEL.
utensils used to make caramel or burned
sugar can not be used for anything else
afterward. An old tin pan or old ladle
answers the purpose. White is better
than brown sugar or molasses, having a
finer flavor. The process is to put
about two ounces of sugar in the ladle
OF pan, and set it over rather sharp
fire; stir with a piece of wood, or a
wooden skewer used by butchers, till it
is black, and begins to send forth a
burning smell, when add a gill or so of
cold water; stir and boil gently for
four or five minutes; take off the fire,
strain, let it cool, and it is made. When
cold it is put in a bottle, C rked, and
used whenever wanted. 1t keeps well,
and may be used warm as we'll as cold.
CONsoMME.- means very rich
broth made richer and clarified. 1t is
to the old what milk is to the infant,
the best food that can be given.
Process a: When broth is made and
strained it is put back in the pot or di-
gester with few onions or carrots in
slices, lean beef chopped and mixed
with raw eggs, and then beaten into the
broth, which is set on the fire and
boiled for about half an hour, or until
perfectly clear. The more chopped
meat is used, the richer the consomme
It is as nutritious as beef, healthful and
very easy of digestion. Whoever
named it the staff of old age named it
rightly it is certainly the best way for
old persons, deprived of masticating
powers and of strong digestive organs,
to eat, digest, and assimilate beef and
other meats.
CHICKEN BROTH-This is generally
made for invalids, for whom beef broth
is too rich although chicken broth can
be made rich also by putting several
old chickens in the kettle with a COM
paratively small amount of water.
Process To make an ordinary chick
en- broth, neither rich nor weak, put in
the soup kettle an old chicken, the
bones of which you crack in several
places, or half of a chicken, with about
a quart of water to a pound of meat ;
add little salt, and set on a good fire.
When commencing to boil push the
kettle back, add a gill of cold water,
H. - EIoE
the surface. When no more scum
comes up, add carrot, a stick of eel
cry, and two leeks simmer for two
hours, strain, and use. If wanted weak,
put more water and less chicken, and
Uice UersG if wanted rich.
VEAL BRoTH.-Like chicken broth, it
is generally made for invalids; the pro
cess is exactly like the above, using q
pound of the breast or neck piece OF
veal instead of pound of chicken.
MUTTON BROTH. and season
exactly as directed for beef broth, using
the same weight of mutton as of beef.
LEEK SoUP.-Take half dozen leeks,
clean and wash them we'll, cut them IL
| thin slices, and put them in pan with
little butter, fry until they begin tC
color, when add three pints of broth OF
j water, and simmer for an hour. While
it is simmering, cut two OF three slices
of bread in dice, and put it in the soup
tureen salt to taste, and turn the leeks
and broth over the bread; cover the
tureen for two or three minutes, and
serve. Leek is the most demulcent Of
edible vegetables.
LEEK Sour FOR INvALDs. and
wash dozen of good-sized leeks, and
cut them in thin slices put them in 6
pan with two ounces of butter, and fry
them till about half done add about
two quarts of broth, and simmer until
about half reduced add salt to taste
and serve as it is. This leek soup is
excellent for invalids and consump
| tives.