[Sca-cooks] Beef stock

Terry Decker t.d.decker at att.net
Sat Jan 10 19:16:25 PST 2009

Phil Troy / G. Tacitus Adamantius wrote:
> Red wine and mushrooms turn up in late 18th and early 19th century recipes 
> for brown stocks and sauces, at around the same time tomatoes are entering 
> the mainstream European culinary repertoire. I don't think there's a huge 
> body of evidence to suggest that brown stocks as we know them are much 
> older than the practice of adding tomatoes to them.

Rumpolt calls for "braune Brühe" (brown broth) in some of his recipes
and "ein braune Brühe/ die
du von einem Braten hast abgegossen/" ([I think] a brown stock that you
have got from a roast).

Antonia di Benedetto Calvo

Try "has drained from."  It's a compound verb consisting of the adverb "ab" 
(from) and a form of the verb "giessen" (to pour, spill, flow, etc).


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