[Sca-cooks] TRYING TO FIGURE OUT A BROTH

[Heleen Greenwald]

I *should* be getting ready to go to our synagogue seder.... instead, here i
sit.
The synagogue menu:
jarred gefillte fish
powdered soup, boxed matzoh ball soup
brisket
matzhoh brei
vegetables
cakes
Question:
How do you boil, let's say, 4 qts of water & broth fixings for 8 hrs without
loosing all the liquid, and you would have to keep adding water but then
wouldn't that totally dilute the finished broth?

What do you mean by enriching the broth with shrimp shells? How do you do
that?  (Maybe that was the seafood sweetness I tasted??)

Thanks again,
Phillipa
& have a happy Easter!

----- Original Message ----- >
> One pound of meat and bones per quart of water, bring to a boil,
> skim, reduce heat and simmer eight hours or so, skimming every so
> often.
>
> A pork and/or chicken broth enriched with shrimp shells is also
> great, but not something we want to talk about the day before the
> first night of Passover. ;-)
>
> Which reminds me. What are the people who do this, doing in re Seders and
such?
>
> Adamantius, perennial Seder guest
>