Meat Broth

Preparation info

  • Serves

    10

    or more
    • Difficulty

      Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This basic broth of beef, with the addition of chicken and veal, may be used in any recipe calling for beef broth, stock, consommé or pot au bouillon. Almost any veal, chicken or beef bones may be included; the exceptions are large marrow bones that take up too much room in the pot, obliging you to add too much water and thus weaken the resulting broth.