Broth how to
Best Recipes: Fuzzy Navel MilkshakeAlthough broths require long slow cooking, they need comparatively little attention from the cook so they are a good dish to make when you plan to spend an afternoon in the kitchen doing other jobs such as making pastry or on wash day.
It is important to choose bones with a high proportion of meat attached to them in order to flavour the liquid well and provide chunks of meat to eat in the final dish.
Step-by-step Broth
1. Rinse bones under cold running water. Using a sharp knife cut away as much fat as possible.
2. Put the meaty bones in a large flameproof casserole or saucepan and cover with cold water
3. Bring slowly to the boil. Using a flat skimmer, remove scum and rising fat as it forms.
4. Add salt (and barley if used), cover the pan with a lid and simmer gently for 30 minutes.
5. Thoroughly scrub or peel the vegetables and cut them into dice about 2.5 cm [1"] square.
6. Add the vegetables to the pan and continue simmering, covered, for a further 1½ hours.
7. Turn off heat. Lift bones from the pan and discard after removing meat. Cut the meat into pieces.
8. Float kitchen paper a slice of bread on the surface of the broth to mop up liquid surface fat.
9. Put bite-sized pieces of meat into the pan and gently reheat the broth. Garnish and serve.