Meat Broth

Preparation info
  • Serves


    or more
    • Difficulty


Appears in

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.