Broth Or Soup Stock


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
br /> 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.