To make Strong Broth to keep for use

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take Part of a Leg of Beef, and the Scrag-end of a Neck of Mutton, break the Bones in Pieces, and put to it as much Water as will cover it, and a little Salt; and when it boils, skim it clean, and put in to it a whole Onion stuck with Cloves, a Bunch of Sweet Herbs, some Pepper, a Nutmeg quartered; let these boil till the Meat is boiled in Pieces, and the Strength boiled out of it; then put to it three or four Anchovies, and when they are dissolved, strain it out, and keep it for use.