SC - Institute of Historical Interpretation

[Huette von Ahrens]

In a message dated 10/28/99 2:17:55 PM Eastern Daylight Time, 
kerric at pobox.alaska.net writes:

<< How was broth made? And from what? >>

I usually save up the bones and skin and stuff from various meats prepared 
throughout the year. Freeze them and cart the packages off to the site. The 
first thing I do is put a big kettle on the stove dump all the pieces and 
bits into it and fill it with water. I bring it to a boil and reduce to a 
bubbling. I either add to or take away from during the feast preparation 
depending on what the recipe calls for and what stage the preparation is at.


Ras
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