[Sca-cooks] Broth - the making

[Betsy Marshall]

Another option- head down to the meat dept and ask for Oxtails- just made a
sauce for the projected beef Wellington, had to hit three different stores
to get them, one meat dept gentleman when asked what might substitute (soup
bones, stew meat?) replied "there is no substitute." The sauce recipie had
me roast them 50 min, boil with wine reduction, water, and broth; then
simmer 3-4 hrs.; strain and discard the solids (actually I kept the meat
bits- for a peasant pate) yum sauce- tho this batch might need a bit more
reduction to be more sauce-y than soup-y.

For just regular broth, I put all ingredients in a stock pot, boil, then let
it simmer overnight on the low setting. With lid- cuts down on the fluid
loss!
HTH Betsy

-----Original Message-----
From: sca-cooks-bounces+betsy=softwareinnovation.com at ansteorra.org
[mailto:sca-cooks-bounces+betsy=softwareinnovation.com at ansteorra.org] On
Behalf Of Terri Morgan
Sent: Thursday, November 24, 2005 1:32 AM
To: 'Cooks within the SCA'
Subject: [Sca-cooks] Broth - the making

I've started making broth for a tavern event I'll be cooking for and have a
question. When you boil beef bones, meat, fat, and (maybe) veggies (I've
been cooking them separately) to create your soup base, do you let it cool
and remove all the congealed fat from the top of the pan? Is it normal for
the rest of the cold "broth" to look like jello in consistency? I think it
is, but it's been a long, long while since I've made large amounts of soup
from scratch. About 5 years, actually. Man, suddenly I feel old... anyway,
how does your broth-base come out?

And... I've never tried it, but it occurs to me that adding the drippings
from tomorrow's turkey to that base might be good. It might also ruin a good
base. What is your experience of mixing beef and poultry in a soup? I'll be
using only beef as the 'solid' meat bits when it's cooked to be served but
I'm planning on including onions and some form of grain (lentils, maybe. If
anyone has a suggestion, I'm open for it).


Hrothny


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