Recipes > Soup > Broth > Broth for Potages

Broth for Potages


  • 3 pounds of good, lean, fresh beef
  • 1 middle-sized carrot
  • turnip
  • 1 middle-sized leek
  • 1 stalk of celery
  • 1 stalk of parsley
  • 1 bay-leaf
  • 1 onion with two cloves stuck in it
  • 2 cloves of garlic


Take the beef from any part except the shin. There must not be more than two ounces of bone to a pound of meat, and the less bone the better. Place the meat in a soup-kettle or iron saucepan lined with tin, with three quarts of cold water and salt, and set it on a good fire. After about thirty minutes, the scum or albumen of the meat will gather on the surface, and the water will commence boiling. Now place the kettle on a more moderate fire, add one gill of cold water, and begin to skim off the scum, which will take only a few minutes. Then add the carrot, half as much turnip, the leek, celery, parsley, bay-leaf, onion, and garlic. Keep the kettle between simmering and boiling heat for about five hours. Dish the meat with carrot, turnip, and leek around it, and serve it as a releve. Strain the broth, and it is ready for use.

If the broth is required to be richer, use more beef and less water, but follow the same process; if weaker, use more water and less beef, but still follow the same process.


Hand-Book of Practical Cookery (1884).


Print recipe/article only

comments powered by Disqus