Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Condensed Broth or Glaze

Name: Condensed Broth or Glaze
Yield: 14 servings
Ingredients: six pounds of shin of beef; eight pounds of leg of veal; an old fowl; two old pigeons; enough cold water to cover the whole; the same quantity of vegetables as in No 2

From Practical household cookery, 1891

Serves 14

Useful for adding flavor to dishes.

A modern interpretation · AI-generated from the original record

Ingredients

six pounds of shin of beef
eight pounds of leg of veal
an old fowl
two old pigeons
enough cold water to cover the whole
the same quantity of vegetables as in No 2

Method

Brown vegetables in butter, cover with water, boil, skim, and simmer for 6 hours.
Strain, return to heat, add boiling water, and reduce to a gelatinous substance.
Pour into a greased jar, cool, and store.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 10. The excerpt below is the record exactly as published.

CONDENSED BROTH OR GLAZE. Put into a stock-pot six pounds of shin of beef, eight pounds of leg of veal, an old fowl, two old pigeons, the same quantity of vegetables as in No 2, but first browned with butter; pour enough cold water to cover the whole

Cook this with the app: pantry check, scaling, and the assistant.