broths-msg - 10/30/09 ਀ഊBroths in period recipes. Substitutions. ਀ഊNOTE: See also the files: aspic-msg, roast-meats-msg, roast-pork-msg, chicken-msg, sauces-msg, soup-msg, stews-bruets-msg, gravy-msg, duck-goose-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀  栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ ਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䤀  栀愀瘀攀 搀漀渀攀  愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀  漀昀  攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀  眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀  眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀  洀攀猀猀愀最攀 䤀䐀猀  眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ ਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀  渀漀 挀氀愀椀洀猀  愀猀  琀漀 琀栀攀 愀挀挀甀爀愀挀礀  漀昀  琀栀攀 椀渀昀漀爀洀愀琀椀漀渀  最椀瘀攀渀  戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ ਀倀氀攀愀猀攀  爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀  愀渀搀  攀昀昀漀爀琀猀 漀昀  琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀  琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀  挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀  漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀  椀猀  甀渀挀氀攀愀爀  愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀  椀渀昀漀爀洀愀琀椀漀渀  椀猀  瀀甀戀氀椀猀栀攀搀  昀爀漀洀  琀栀攀猀攀  洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰഊ Mark S. Harris AKA: THLord Stefan li Rous ਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊDate: Mon, 27 Apr 1998 15:51:58 EDT ਀䘀爀漀洀㨀 匀攀琀漀渀㄀㌀㔀㔀 㰀匀攀琀漀渀㄀㌀㔀㔀 愀琀 愀漀氀⸀挀漀洀㸀ഊSubject: Re: SC - Substitutions ਀ഊVarju at aol.com writes: ਀㰀㰀 䤀猀 愀 瘀攀最攀琀愀戀氀攀 猀琀漀挀欀 愀 最漀漀搀 猀甀戀猀琀椀琀甀琀椀漀渀 昀漀爀 挀栀椀挀欀攀渀 猀琀漀挀欀㼀  㸀㸀ഊ ਀圀栀礀 渀漀琀㼀  嘀攀最攀琀愀戀氀攀 猀琀漀挀欀 爀攀渀搀攀爀猀 琀栀攀 搀椀猀栀 猀甀椀琀愀戀氀攀 昀漀爀 瘀攀最攀琀愀爀椀愀渀猀⸀ ഊVegetable stock is often much lower in fat than chicken stock and can ਀椀渀搀攀攀搀 戀攀 洀愀搀攀 挀漀洀瀀氀攀琀攀氀礀 昀愀琀ⴀ昀爀攀攀⸀  ⠀圀椀琀栀 挀栀椀挀欀攀渀 猀琀漀挀欀Ⰰ 攀瘀攀渀 眀栀攀渀 礀漀甀 ഊremove the fat, it still has a little fat in it.) ਀ഊThe taste changes only slightly unless you use cabbage or broccoli (strong ਀昀氀愀瘀漀爀猀 ⴀ 䤀 眀漀甀氀搀渀✀琀⸀⤀ഊ ਀刀攀猀瀀攀挀琀昀甀氀氀礀ⰀഊPhillipa Seton ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㜀 䄀瀀爀 ㄀㤀㤀㠀 ㄀㘀㨀㈀　㨀㌀㜀 ⴀ　㐀　　ഊFrom: mermayde at juno.com (Christine A Seelye-King) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 匀甀戀猀琀椀琀甀琀椀漀渀猀ഊ ਀圀攀氀氀Ⰰ 椀琀 搀攀瀀攀渀搀猀 漀渀 眀栀礀 礀漀甀 愀爀攀 猀甀戀猀琀椀琀甀琀椀渀最⸀  嘀攀最攀琀愀戀氀攀 猀琀漀挀欀 搀漀攀猀 渀漀琀ഊhave the fat associated with chicken stock, and so seems a little ਀✀琀栀椀渀渀攀爀✀⸀  䤀昀 礀漀甀爀 愀椀洀 椀猀 琀漀 最攀琀 愀眀愀礀 昀爀漀洀 愀渀椀洀愀氀 瀀爀漀搀甀挀琀猀Ⰰ 瘀攀最攀琀愀戀氀攀ഊstock is a good substitution, it is much better than just using water. ਀䤀昀 礀漀甀 愀爀攀 洀愀欀椀渀最 椀琀 昀爀漀洀 猀挀爀愀琀挀栀Ⰰ 䤀 眀漀甀氀搀 爀攀挀漀洀洀攀渀搀 爀漀愀猀琀椀渀最 礀漀甀爀ഊvegetables first, especially your carrots and onions (in the skins, cut ਀椀渀 栀愀氀昀 漀爀 氀愀爀最攀 挀栀甀渀欀猀⤀ 琀漀 爀攀氀攀愀猀攀 琀栀攀 猀甀最愀爀猀 眀椀琀栀椀渀 愀渀搀 琀漀 愀搀搀 琀漀 琀栀攀ഊcolor and aroma of your stock. I usually let my onions get black on the ਀戀漀琀琀漀洀 戀攀昀漀爀攀 愀搀搀椀渀最 琀栀攀洀 琀漀 愀 猀琀漀挀欀 瀀漀琀 昀漀爀 琀栀椀猀 瘀攀爀礀 爀攀愀猀漀渀⸀   䈀攀ഊcareful of using pungent veggies such as turnips in the stock, for the ਀昀氀愀瘀漀爀 琀栀攀猀攀 椀洀瀀愀爀琀 眀椀氀氀 戀攀 瘀攀爀礀 渀漀琀椀挀愀戀氀攀 椀渀 琀栀攀 昀椀渀椀猀栀攀搀 瀀爀漀搀甀挀琀⸀ഊ ਀ഊDate: Mon, 27 Apr 1998 23:09:08 -0400 ਀䘀爀漀洀㨀 䴀椀欀攀 䠀漀戀戀猀 㰀氀氀攀眀洀椀欀攀 愀琀 椀眀愀礀渀攀琀⸀渀攀琀㸀ഊSubject: Re: SC - Substitutions ਀ഊWhen cooking for vegetarians, I have used a good strong celery stock in ਀瀀氀愀挀攀 漀昀 挀栀椀挀欀攀渀⸀  䄀搀搀 樀甀猀琀 愀 琀漀甀挀栀 漀昀 眀椀渀攀 昀漀爀 戀漀搀礀⸀  䰀䰀䔀圀ഊ ਀ഊDate: Tue, 28 Apr 1998 03:00:08 EDT ਀䘀爀漀洀㨀 嘀愀爀樀甀 㰀嘀愀爀樀甀 愀琀 愀漀氀⸀挀漀洀㸀ഊSubject: Re: SC - Substitutions ਀ഊThank you all! ਀ഊNow I have an answer to pass on. I know my mother's solution was to use what ਀眀攀 挀愀氀氀攀搀 ∀瀀漀琀愀琀漀 眀愀琀攀爀∀ ⠀眀愀琀攀爀 氀攀昀琀 愀昀琀攀爀 戀漀椀氀椀渀最 瀀漀琀愀琀漀攀猀⤀ 攀猀瀀攀挀椀愀氀氀礀 琀漀ഊsoups, because it added a bit of body. ਀ഊNoemi ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㠀 䄀瀀爀 ㄀㤀㤀㠀 ㄀㄀㨀　㈀㨀㌀㔀 ⴀ　㜀　　ഊFrom: david friedman ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 匀甀戀猀琀椀琀甀琀椀漀渀猀ഊ ਀一漀攀洀椀 愀猀欀猀㨀ഊ>Is a vegetable stock a good substitution for chicken stock? ਀ഊAs far as period recipes are concerned, you often get substitutions when ਀最漀椀渀最 昀爀漀洀 愀 洀攀愀琀ⴀ搀愀礀 瘀攀爀猀椀漀渀 漀昀 愀 爀攀挀椀瀀攀 琀漀 愀 昀椀猀栀ⴀ搀愀礀 漀爀 䰀攀渀琀攀渀 瘀攀爀猀椀漀渀⸀ഊLe Menagier de Paris recommends water that has been used to cook peas (I ਀眀漀甀氀搀 最甀攀猀猀 搀爀椀攀搀 瀀攀愀猀⤀㬀 愀氀洀漀渀搀 洀椀氀欀 ⠀琀栀攀 眀栀椀琀攀 氀椀焀甀椀搀 礀漀甀 最攀琀 戀礀 椀渀昀甀猀椀渀最ഊwell-ground almonds in water) or water with a little oil added are ਀猀甀戀猀琀椀琀甀琀攀搀 昀漀爀 洀攀愀琀 戀爀漀琀栀 椀渀 猀漀洀攀 爀攀挀椀瀀攀猀㬀 愀渀搀 䤀 琀栀椀渀欀 䤀 栀愀瘀攀 猀攀攀渀 戀漀琀栀ഊonion broth and "half water half wine" used. ਀ഊElizabeth/Betty Cook ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㜀 䴀愀礀 ㄀㤀㤀㤀 ㈀㄀㨀㔀㔀㨀㔀㠀 ⴀ　㐀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 倀漀琀 䰀甀挀欀ഊ ਀䄀渀最椀攀 䴀愀氀漀渀攀 眀爀漀琀攀㨀ഊ> At 09:39 AM 5/27/99 -0500, you wrote: ਀㸀 㸀唀猀甀愀氀氀礀Ⰰ 䤀昀 䤀 欀渀漀眀 䤀 眀椀氀氀 栀愀瘀攀 愀挀挀攀猀猀 琀漀 攀氀攀琀爀椀挀椀琀礀Ⰰ 䤀 眀椀氀氀 琀愀欀攀 戀愀爀氀攀礀ഊ> >and beef broth and mushrooms and onions and just let them cook all day on ਀㸀 㸀氀漀眀 椀渀 愀 挀爀漀挀欀 瀀漀琀⸀  一漀琀 愀 瀀攀爀椀漀搀 爀攀挀椀瀀攀 戀甀琀 椀琀 椀猀 瀀攀爀椀漀椀搀 愀渀搀 椀琀ഊ> >introduces people to barley........ I've done the same with rice in a ਀㸀 㸀猀氀漀眀 挀漀漀欀攀爀Ⰰ 愀氀猀漀⸀ഊ> > ਀㸀 㸀䴀攀爀挀攀搀攀猀ഊ> > ਀㸀 圀栀愀琀 愀 最爀攀愀琀 椀搀攀愀⸀  䤀 愀洀 最漀椀渀最 琀漀 琀爀礀 琀栀椀猀Ⰰ 愀氀琀栀漀甀最栀 䤀 愀洀 最漀椀渀最 琀漀 甀猀攀ഊ> chicken broth or vegetable broth only because I don't like beef broth, well ਀㸀 琀栀攀 欀椀渀搀 䤀✀瘀攀 攀瘀攀爀 栀愀搀 甀猀甀愀氀氀礀 漀瘀攀爀瀀漀眀攀爀猀 琀栀攀 爀攀猀琀 漀昀 琀栀攀 琀愀猀琀攀 猀漀 洀甀挀栀ഊ> that I just don't like it. But that's my prejudice. ;- ) ਀㸀ഊ> Angeline ਀ഊYou might try a white beef stock, made more or less like ordinary beef ਀猀琀漀挀欀Ⰰ 漀渀氀礀 眀椀琀栀漀甀琀 琀栀攀 挀愀爀愀洀攀氀椀稀椀渀最⼀爀漀愀猀琀椀渀最 漀昀 琀栀攀 戀漀渀攀猀 愀渀搀 瘀攀最⸀ഊ ਀匀漀 昀愀爀 愀猀 䤀 欀渀漀眀Ⰰ 琀栀漀甀最栀Ⰰ 琀栀椀猀 瀀爀漀搀甀挀琀 椀猀 甀渀愀瘀愀椀氀愀戀氀攀 挀愀渀渀攀搀⸀ 吀栀攀 最漀漀搀ഊbroth of beef referred to in period recipes is probably more likely to ਀戀攀 愀 眀栀椀琀攀 戀攀攀昀 猀琀漀挀欀Ⰰ 漀爀 猀漀洀攀琀栀椀渀最 椀渀 戀攀琀眀攀攀渀 琀栀攀 琀眀漀⸀ 䌀栀椀挀欀攀渀 戀爀漀琀栀 椀猀ഊa decent substitute. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㈀㤀 䴀愀礀 ㄀㤀㤀㤀 ㄀㤀㨀㈀㜀㨀㔀㔀 ⴀ　㐀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 戀漀渀攀 猀漀甀瀀ഊ ਀䬀愀爀攀渀 伀 眀爀漀琀攀㨀ഊ> Here is a question: I am planning next camp's kitchen menu, and my ਀㸀 戀甀琀挀栀攀爀 猀栀漀瀀 栀愀猀 椀琀猀 漀眀渀 猀洀漀欀攀搀 栀愀洀⸀  䤀 甀猀甀愀氀氀礀 最攀琀 愀 戀漀渀攀氀攀猀猀Ⰰ 挀漀稀 琀栀攀爀攀 椀猀ഊ> only the two of us at home, and I still make a nice soup with the "ham ਀㸀 猀挀爀愀瀀猀∀⸀  䈀攀猀椀搀攀猀 戀攀椀渀最 挀栀攀愀瀀攀爀 瀀攀爀 瀀漀甀渀搀Ⰰ  䤀 愀洀 眀漀渀搀攀爀椀渀最 椀昀 琀栀攀  䈀漀渀攀 愀搀搀猀ഊ> more to the flavor of the broth. ਀ഊYes, the bone adds flavor and gelatin to the broth, as does any skin ਀琀栀愀琀 洀愀礀 戀攀 漀渀 琀栀攀 戀攀愀猀琀椀攀⸀ 䤀✀洀 最甀攀猀猀椀渀最 琀栀攀 戀漀渀攀Ⰰ 攀琀挀⸀Ⰰ 挀漀洀瀀爀椀猀攀猀 洀愀礀戀攀ഊ30% of the total weight of the whole ham. So, you can do the math ਀猀漀洀攀琀栀椀渀最 氀椀欀攀 琀栀椀猀 攀砀愀洀瀀氀攀㨀 椀昀 愀 戀漀渀攀氀攀猀猀 栀愀洀 椀猀Ⰰ 猀愀礀Ⰰ ␀⸀㤀㤀⼀氀戀Ⰰ 眀攀椀最栀猀ഊseven pounds, and costs $6.93, while a ham on the bone costs $.79/lb, ਀眀攀椀最栀猀 ㄀　 ㄀⼀㈀ 瀀漀甀渀搀猀Ⰰ 愀渀搀 挀漀猀琀猀 ␀㠀⸀㌀　⸀ 吀栀攀 琀漀琀愀氀 挀漀猀琀 漀昀 琀栀攀 开洀攀愀琀开 漀渀ഊthat larger ham on the bone is still $8.30, but for around seven pounds ਀漀昀 洀攀愀琀Ⰰ 眀栀椀挀栀 洀攀愀渀猀Ⰰ 昀漀爀 瀀爀愀挀琀椀挀愀氀 瀀甀爀瀀漀猀攀猀Ⰰ 琀栀愀琀 琀栀攀 栀愀洀 爀攀愀氀氀礀 挀漀猀琀猀ഊ$1.19/lb. You then need to decide if the bone is worth it to you. It ਀搀漀攀猀 洀愀欀攀 愀 最爀攀愀琀 猀琀漀挀欀 昀漀爀 琀栀椀渀最猀 氀椀欀攀 瀀攀愀 猀漀甀瀀Ⰰ 攀琀挀⸀Ⰰ 戀甀琀 䤀 搀漀渀✀琀 欀渀漀眀ഊif I'd eat much of the marrow from a ham bone, it can be pretty ਀漀瘀攀爀瀀漀眀攀爀椀渀最 挀漀洀瀀愀爀攀搀 琀漀Ⰰ 猀愀礀Ⰰ 戀攀攀昀 漀爀 瘀攀愀氀 洀愀爀爀漀眀⸀ഊ ਀㸀 䤀 眀漀甀氀搀 甀猀攀 琀栀攀 栀愀洀 洀攀愀琀 昀漀爀 愀 洀攀愀氀ഊ> (maybe two if I have enough for sandwiches) and then the scraps for a soup. ਀㸀 䤀 爀攀洀攀洀戀攀爀 最爀漀眀椀渀最 甀瀀 洀礀 䴀漀洀 氀漀瘀攀搀 琀漀 攀愀琀 琀栀攀 洀愀爀爀漀眀 昀爀漀洀 愀 戀攀攀昀 戀漀渀攀 愀昀琀攀爀ഊ> she cooked it all day. ਀ഊAll logic aside, I usually look in my freezer and see if I have room for ਀猀甀挀栀 愀渀 愀搀搀椀琀椀漀渀⸀ 䤀渀 愀 瀀攀爀昀攀挀琀 眀漀爀氀搀 䤀✀搀 洀愀欀攀 猀琀漀挀欀 琀眀椀挀攀 愀 眀攀攀欀 愀渀搀ഊsave all the bones that come into the kitchen, but in the real world I ਀攀渀搀 甀瀀 琀栀爀漀眀椀渀最 洀漀猀琀 漀昀 琀栀攀洀 愀眀愀礀Ⰰ 甀渀昀漀爀琀甀渀愀琀攀氀礀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Sat, 29 May 1999 22:36:30 EDT ਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - bone soup ਀ഊkareno at lewistown.net writes: ਀㰀㰀 䈀攀猀椀搀攀猀 戀攀椀渀最 挀栀攀愀瀀攀爀 瀀攀爀 瀀漀甀渀搀Ⰰ  䤀 愀洀 眀漀渀搀攀爀椀渀最 椀昀 琀栀攀  䈀漀渀攀 愀搀搀猀ഊ more to the flavor of the broth. >> ਀ഊPossibly, Especaially if you brown it in the oven before putting it in the ਀猀漀甀瀀 欀攀琀琀氀攀⸀ 䄀渀漀琀栀攀爀 爀攀愀氀 愀搀瘀愀渀琀愀最攀 漀昀 甀猀椀渀最 戀漀渀攀猀 椀渀 洀愀欀椀渀最 猀漀甀瀀 戀爀漀琀栀 椀猀ഊthe texture or mouth feel of the finished product. The bone adds body in the ਀昀漀爀洀 漀昀 最攀氀愀琀椀渀 琀漀 琀栀攀 戀爀漀琀栀 眀栀椀挀栀 挀愀渀 洀愀欀攀 愀 搀椀昀昀爀攀渀挀攀 戀攀琀眀攀攀渀 愀 ✀琀栀椀渀✀ഊstock and a more substantial stock. ਀ഊRas ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀ 䨀甀渀 ㄀㤀㤀㤀 ㈀㄀㨀㄀㐀㨀㈀㐀 ⴀ　㘀　　ഊFrom: "Brian L. Rygg or Laura Barbee-Rygg" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 戀漀渀攀 猀漀甀瀀ഊ ਀㸀 伀欀Ⰰ 渀攀眀 挀漀漀欀 焀甀攀猀琀椀漀渀 琀椀洀攀⸀ 䤀昀 䤀✀洀 最漀椀渀最 琀漀 甀猀攀 愀 戀漀渀攀 椀渀 愀 猀漀甀瀀Ⰰ 挀愀渀ഊ> I just put it in whole? Or should I split it some way? Do I just add ਀㸀 椀琀 琀漀 琀栀攀 猀漀甀瀀㼀 伀爀 猀栀漀甀氀搀 䤀 戀漀椀氀 椀琀 椀渀 眀愀琀攀爀 漀爀 戀爀漀琀栀 昀椀爀猀琀 愀渀搀 琀栀攀渀ഊ> add the other ingredients? ਀㸀 ⴀⴀഊ> Lord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra ਀㸀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀             䄀甀猀琀椀渀Ⰰ 吀攀砀愀猀           猀琀攀昀愀渀 愀琀 琀攀砀愀猀⸀渀攀琀ഊ ਀吀栀愀琀 搀攀瀀攀渀搀猀⸀  䴀漀猀琀 戀漀渀攀猀 眀椀氀氀 氀攀愀瘀攀 猀漀洀攀 猀挀甀洀 漀渀 琀漀瀀 眀栀攀渀 戀漀椀氀攀搀ഊseparately. If you're making a splitpea, it won't matter. If you want a ਀挀氀攀愀爀 戀爀漀琀栀Ⰰ 戀漀椀氀 愀渀搀 猀欀椀洀 昀椀爀猀琀⸀ഊ ਀刀愀漀最栀渀愀椀氀琀ഊStan Wyrm, Artemisia ਀爀礀最戀攀攀 愀琀 洀漀渀琀愀渀愀⸀挀漀洀ഊ ਀ഊDate: Tue, 1 Jun 1999 23:18:47 EDT ਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - bone soup ਀ഊstefan at texas.net writes: ਀㰀㰀 伀欀Ⰰ 渀攀眀 挀漀漀欀 焀甀攀猀琀椀漀渀 琀椀洀攀⸀ 䤀昀 䤀✀洀 最漀椀渀最 琀漀 甀猀攀 愀 戀漀渀攀 椀渀 愀 猀漀甀瀀Ⰰ 挀愀渀ഊ I just put it in whole? >> ਀ഊI just add the bone to the pot before I add anything else and dump everything ਀攀氀猀攀 漀渀 琀漀瀀⸀ 吀栀攀 戀漀渀攀 挀愀渀 戀攀 昀椀猀栀攀搀 漀甀琀  眀栀攀渀 琀栀攀 搀椀猀栀 椀猀 搀漀渀攀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Tue, 1 Jun 1999 23:28:36 EDT ਀䘀爀漀洀㨀 䰀漀爀搀嘀漀氀搀愀椀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - bone soup ਀ഊstefan at texas.net writes: ਀㸀 伀欀Ⰰ 渀攀眀 挀漀漀欀 焀甀攀猀琀椀漀渀 琀椀洀攀⸀ 䤀昀 䤀✀洀 最漀椀渀最 琀漀 甀猀攀 愀 戀漀渀攀 椀渀 愀 猀漀甀瀀Ⰰ 挀愀渀ഊ> I just put it in whole? Or should I split it some way? Do I just add ਀㸀  椀琀 琀漀 琀栀攀 猀漀甀瀀㼀 伀爀 猀栀漀甀氀搀 䤀 戀漀椀氀 椀琀 椀渀 眀愀琀攀爀 漀爀 戀爀漀琀栀 昀椀爀猀琀 愀渀搀 琀栀攀渀ഊ> add the other ingredients? ਀ഊThere are several preperations you can use depending on the result you want. ਀刀漀愀猀琀椀渀最 琀栀攀 戀漀渀攀⠀猀⤀ 眀椀氀氀 最椀瘀攀 愀 搀攀攀瀀攀爀 爀椀挀栀攀爀 昀氀愀瘀漀爀 ⠀愀氀猀漀 洀愀欀攀猀 琀栀攀ഊdifference between a brown and light beef stock). Breaking the bone will let ਀琀栀攀 洀愀爀爀漀眀 漀甀琀 昀愀猀琀攀爀 最椀瘀椀渀最 洀漀爀攀 最攀氀愀琀椀渀 ⠀愀渀搀 愀氀猀漀 洀漀爀攀 椀洀瀀甀爀椀琀椀攀猀⤀ 琀漀 琀栀攀ഊstock. Get rid of the impurities by keeping the stock at a _low_ simmer and ਀猀欀椀洀洀椀渀最 漀昀昀 琀栀攀 猀挀甀洀 愀猀 椀琀 昀漀爀洀猀Ⰰ  愀 栀椀最栀 戀漀椀氀 眀椀氀氀 椀渀挀漀爀瀀漀爀愀琀攀 琀栀攀ഊimpurities into the stock. these impurities are merely non soluable proteins ਀愀渀搀 最椀瘀攀 琀栀攀 猀琀漀挀欀 愀 挀氀漀甀搀礀 氀漀漀欀Ⰰ 渀漀琀栀椀渀最 栀愀爀洀昀甀氀⸀  吀栀攀 氀攀渀最琀栀 漀昀 戀漀椀氀椀渀最ഊtime depends on the type of bone, fish bones give up their flavor faster than ਀瀀漀甀氀琀爀礀 眀栀椀挀栀 椀猀 昀愀猀琀攀爀 琀栀愀渀 戀攀攀昀 戀漀渀攀猀⸀   䄀 昀椀猀栀 猀琀漀挀欀 猀栀漀甀氀搀 琀愀欀攀 愀爀漀甀渀搀ഊ30-40 min while a beef stock simmers for around 4+ hours. ਀ഊvoldai ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀ 䨀甀渀 ㄀㤀㤀㤀 　　㨀　㐀㨀㈀㠀 ⴀ　㔀　　ഊFrom: "Chris and Anne House" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 戀漀渀攀 猀漀甀瀀ഊ ਀㸀猀琀攀昀愀渀 愀琀 琀攀砀愀猀⸀渀攀琀 眀爀椀琀攀猀㨀ഊ>> Ok, new cook question time. If I'm going to use a bone in a soup, can ਀㸀㸀  䤀 樀甀猀琀 瀀甀琀 椀琀 椀渀 眀栀漀氀攀㼀 伀爀 猀栀漀甀氀搀 䤀 猀瀀氀椀琀 椀琀 猀漀洀攀 眀愀礀㼀 䐀漀 䤀 樀甀猀琀 愀搀搀ഊ>> it to the soup? Or should I boil it in water or broth first and then ਀㸀㸀  愀搀搀 琀栀攀 漀琀栀攀爀 椀渀最爀攀搀椀攀渀琀猀㼀ഊ>there are several preperations you can use depending on the result you want. ਀㸀爀漀愀猀琀椀渀最 琀栀攀 戀漀渀攀⠀猀⤀ 眀椀氀氀 最椀瘀攀 愀 搀攀攀瀀攀爀 爀椀挀栀攀爀 昀氀愀瘀漀爀 ⠀愀氀猀漀 洀愀欀攀猀 琀栀攀ഊ>difference between a brown and light beef stock). breaking the bone will let ਀㸀琀栀攀 洀愀爀爀漀眀 漀甀琀 昀愀猀琀攀爀 最椀瘀椀渀最 洀漀爀攀 最攀氀愀琀椀渀 ⠀愀渀搀 愀氀猀漀 洀漀爀攀 椀洀瀀甀爀椀琀椀攀猀⤀ 琀漀 琀栀攀ഊ>stock. get rid of the impurities by keeping the stock at a _low_ simmer and ਀㸀猀欀椀洀洀椀渀最 漀昀昀 琀攀栀 猀挀甀洀 愀猀 椀琀 昀漀爀洀猀Ⰰ  愀 栀椀最栀琀 戀漀椀氀 眀椀氀氀 椀渀挀漀爀瀀漀爀愀琀攀 琀栀攀ഊ>impurities into the stock. these impurities are merely non soluable proteins ਀㸀愀渀搀 最椀瘀攀 琀栀攀 猀琀漀挀欀 愀 挀氀漀甀搀礀 氀漀漀欀Ⰰ 渀漀琀栀椀渀最 栀愀爀洀昀甀氀⸀  琀栀攀 氀攀渀最琀栀 漀昀 戀漀椀氀椀渀最ഊ>time depends onteh type of bone, fish bones give up their flavor faster than ਀㸀瀀漀甀氀琀爀礀眀栀椀挀栀 椀猀 昀愀猀琀攀爀 琀栀愀渀 戀攀攀昀 戀漀渀攀猀⸀   愀 昀椀猀栀 猀琀漀挀欀 猀栀漀甀氀搀 琀愀欀攀 愀爀漀甀渀搀ഊ>30-40 min while a beef stock simmers for around 4+ hours. ਀ഊIf you want a truly clear - read uncloudy - broth for some reason, try a ਀爀愀昀琀⸀ 䔀最最 眀栀椀琀攀猀 洀椀砀攀搀 眀椀琀栀 ⨀攀砀琀爀攀洀攀氀礀⨀ 氀攀愀渀 洀攀愀琀 愀渀搀 愀 洀椀爀攀瀀漀椀砀 最攀渀琀氀礀 ⴀഊgently now - poured onto the top of a barely simmering broth after you have ਀搀椀猀挀愀爀搀攀搀 愀氀氀 攀氀猀攀 礀漀甀 眀椀猀栀 琀漀⸀ 吀栀攀 ∀爀愀昀琀∀ 眀椀氀氀 爀椀猀攀 愀渀搀 琀愀欀攀 琀栀攀 椀洀瀀甀爀椀琀椀攀猀ഊwith it. Very, very carefully use a ladle to press down onto the raft near ਀琀栀攀 攀搀最攀 愀渀搀 猀椀瀀栀漀渀 漀昀昀 琀栀攀 戀爀漀琀栀⸀ 嘀攀爀礀 挀氀攀愀爀Ⰰ 瘀攀爀礀 渀椀挀攀Ⰰ 攀猀瀀攀挀椀愀氀氀礀 眀栀攀渀ഊmade with a beef shank. ਀ഊKiriandra ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 　㈀ 䨀甀渀 ㄀㤀㤀㤀 　㘀㨀㔀㔀㨀㈀㌀ ⴀ　㐀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 戀漀渀攀 猀漀甀瀀ഊ ਀䰀漀爀搀嘀漀氀搀愀椀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ> Kiriandra gives the preperation for a consumeé, does anyone know if this is ਀㸀 愀 瀀攀爀椀漀搀 瀀爀攀瀀攀爀愀琀椀漀渀㼀ഊ> ਀㸀 瘀漀氀搀愀椀㼀ഊ ਀䤀 搀漀渀✀琀 琀栀椀渀欀 猀漀⸀ 䌀漀渀猀漀洀洀攀 椀猀 瀀爀漀戀愀戀氀礀 ㄀㠀琀栀 挀攀渀琀甀爀礀Ⰰ 戀甀琀 䤀 栀愀瘀攀 渀漀 栀愀爀搀ഊdata on it. There are various stock-related preparations for the sick in ਀焀甀椀琀攀 愀 昀攀眀 瀀攀爀椀漀搀 猀漀甀爀挀攀猀Ⰰ 戀甀琀 琀栀攀礀 猀攀攀洀 琀漀 戀攀 最漀椀渀最 瀀爀椀洀愀爀椀氀礀 昀漀爀 愀ഊconcentrated richness more than clarity. Generally they involve cooking ਀琀栀攀 猀琀甀昀昀 椀渀 愀 猀攀愀氀攀搀 瀀漀琀Ⰰ 猀漀洀攀琀椀洀攀猀 眀椀琀栀 渀漀 愀搀搀攀搀 氀椀焀甀椀搀Ⰰ 爀攀氀礀椀渀最 漀渀ഊthe liquid from the meat itself. ਀ഊToday such dishes get less stuff (i.e. fewer herbs, ground gems, etc. ਀㬀 ⤀  ⤀ 愀搀搀攀搀 琀漀 琀栀攀洀Ⰰ 愀琀 氀攀愀猀琀 椀渀 琀栀攀 䔀甀爀漀瀀攀愀渀 琀爀愀搀椀琀椀漀渀Ⰰ 愀渀搀 愀爀攀 挀愀氀氀攀搀ഊmeat teas in English. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 　㈀ 䨀甀渀 ㄀㤀㤀㤀 　㘀㨀㐀㐀㨀㈀　 ⴀ　㐀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 戀漀渀攀 猀漀甀瀀ഊ ਀䰀漀爀搀嘀漀氀搀愀椀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ> stefan at texas.net writes: ਀㸀 㸀 伀欀Ⰰ 渀攀眀 挀漀漀欀 焀甀攀猀琀椀漀渀 琀椀洀攀⸀ 䤀昀 䤀✀洀 最漀椀渀最 琀漀 甀猀攀 愀 戀漀渀攀 椀渀 愀 猀漀甀瀀Ⰰ 挀愀渀ഊ> > I just put it in whole? Or should I split it some way? Do I just add ਀㸀 㸀  椀琀 琀漀 琀栀攀 猀漀甀瀀㼀 伀爀 猀栀漀甀氀搀 䤀 戀漀椀氀 椀琀 椀渀 眀愀琀攀爀 漀爀 戀爀漀琀栀 昀椀爀猀琀 愀渀搀 琀栀攀渀ഊ> > add the other ingredients? ਀㸀 琀栀攀爀攀 愀爀攀 猀攀瘀攀爀愀氀 瀀爀攀瀀攀爀愀琀椀漀渀猀 礀漀甀 挀愀渀 甀猀攀 搀攀瀀攀渀搀椀渀最 漀渀 琀栀攀 爀攀猀甀氀琀 礀漀甀 眀愀渀琀⸀ഊ> roasting the bone(s) will give a deeper richer flavor (also makes the ਀㸀 搀椀昀昀攀爀攀渀挀攀 戀攀琀眀攀攀渀 愀 戀爀漀眀渀 愀渀搀 氀椀最栀琀 戀攀攀昀 猀琀漀挀欀⤀⸀  戀爀攀愀欀椀渀最 琀栀攀 戀漀渀攀 眀椀氀氀 氀攀琀ഊ> the marrow out faster giving more gelatin (and also more impurities) to the ਀㸀 猀琀漀挀欀⸀  最攀琀 爀椀搀 漀昀 琀栀攀 椀洀瀀甀爀椀琀椀攀猀 戀礀 欀攀攀瀀椀渀最 琀栀攀 猀琀漀挀欀 愀琀 愀 开氀漀眀开 猀椀洀洀攀爀 愀渀搀ഊ> skimming off teh scum as it forms, a hight boil will incorporate the ਀㸀 椀洀瀀甀爀椀琀椀攀猀 椀渀琀漀 琀栀攀 猀琀漀挀欀⸀  琀栀攀猀攀 椀洀瀀甀爀椀琀椀攀猀 愀爀攀 洀攀爀攀氀礀 渀漀渀 猀漀氀甀愀戀氀攀 瀀爀漀琀攀椀渀猀ഊ> and give the stock a cloudy look, nothing harmful. the length of boiling ਀㸀 琀椀洀攀 搀攀瀀攀渀搀猀 漀渀琀攀栀 琀礀瀀攀 漀昀 戀漀渀攀Ⰰ 昀椀猀栀 戀漀渀攀猀 最椀瘀攀 甀瀀 琀栀攀椀爀 昀氀愀瘀漀爀 昀愀猀琀攀爀 琀栀愀渀ഊ> poultrywhich is faster than beef bones. a fish stock should take around ਀㸀 ㌀　ⴀ㐀　 洀椀渀 眀栀椀氀攀 愀 戀攀攀昀 猀琀漀挀欀 猀椀洀洀攀爀猀 昀漀爀 愀爀漀甀渀搀 㐀⬀ 栀漀甀爀猀⸀ഊ ਀吀栀椀猀 椀猀 愀氀氀 攀砀挀攀氀氀攀渀琀 愀搀瘀椀挀攀Ⰰ 䤀✀搀 猀愀礀⸀ 䨀甀猀琀 愀 挀漀甀瀀氀攀ഊof...ahemhem...clarifications: yes, for a pea or bean soup (a standard ਀甀猀攀 昀漀爀 栀愀洀 猀琀漀挀欀⤀ 琀栀攀 挀氀愀爀椀琀礀 搀漀攀猀渀✀琀 洀愀琀琀攀爀 愀氀氀 琀栀愀琀 洀甀挀栀 琀漀 洀漀猀琀ഊpeople, and many people do simply add the bone in while cooking the ਀猀漀甀瀀Ⰰ 眀椀琀栀漀甀琀 愀 栀甀最攀 搀椀昀昀攀爀攀渀挀攀 椀渀 瀀爀漀搀甀挀琀 焀甀愀氀椀琀礀⸀ 吀栀椀猀 椀猀 瀀爀漀戀愀戀氀礀ഊbecause the ham bone has been smoked; to some extent it has been ਀∀挀漀漀欀攀搀∀Ⰰ 愀渀搀 猀漀洀攀 漀昀 椀琀猀 挀漀氀氀愀最攀渀猀 栀愀瘀攀 戀攀攀渀 挀漀渀瘀攀爀琀攀搀 椀渀琀漀 最攀氀愀琀椀渀ഊalready. Also, the biggest carrier of that smoky ham flavor is the fat ਀琀栀愀琀 最攀琀猀 椀渀琀漀 琀栀攀 猀漀甀瀀⸀ 吀栀攀 最爀攀愀琀 琀栀椀渀最 椀猀 琀栀愀琀 眀栀椀氀攀 昀愀琀Ⰰ 椀渀 琀栀攀 挀愀猀攀ഊof a ham bone, does bring a great amount of the flavor into the coup, it ਀挀愀渀 猀琀椀氀氀 戀攀 猀欀椀洀洀攀搀 漀昀昀 戀攀昀漀爀攀 猀攀爀瘀椀渀最 眀椀琀栀漀甀琀 氀漀猀椀渀最 琀栀攀 昀氀愀瘀漀爀⸀ 䤀琀✀猀ഊbasically just a transport medium. ਀ഊIn general, classic stockmaking procedure involves, at least, bringing ਀琀栀攀 戀漀渀攀猀 愀渀搀 眀愀琀攀爀 琀漀 愀 戀漀椀氀 昀漀爀 樀甀猀琀 愀 昀攀眀 猀攀挀漀渀搀猀Ⰰ 琀栀攀渀 氀漀眀攀爀椀渀最 琀栀攀ഊheat to a low simmer, skimming, and letting it cook slowly. If you're ਀爀攀愀氀氀礀 爀攀琀攀渀琀椀瘀攀 礀漀甀 挀愀渀 愀氀猀漀 戀氀愀渀挀栀 琀栀攀 戀漀渀攀猀 戀礀 瀀氀愀挀椀渀最 琀栀攀洀 椀渀 挀漀氀搀ഊwater, bringing them to a boil, then rinsing them off before proceeding. ਀䤀 渀攀瘀攀爀 搀漀 琀栀椀猀 洀礀猀攀氀昀Ⰰ 愀渀搀 昀椀渀搀 琀栀愀琀 椀琀 洀愀欀攀猀 渀漀 爀攀愀氀 搀椀昀昀攀爀攀渀挀攀 愀猀ഊlong as you skim well. ਀ഊA comment on whether to chop up the bones (although many at home would ਀昀椀渀搀 琀栀椀猀 搀椀昀昀椀挀甀氀琀 愀渀礀眀愀礀⤀㨀 瀀爀漀戀愀戀氀礀 琀栀攀 戀攀猀琀 愀爀最甀洀攀渀琀 椀渀 昀愀瘀漀爀 漀昀 椀琀Ⰰഊgiven the long cooking times for most types of stock, is that it is ਀攀愀猀椀攀爀 琀漀 昀椀最甀爀攀 漀甀琀 栀漀眀 洀甀挀栀 眀愀琀攀爀 琀漀 甀猀攀 椀昀 琀栀攀 戀漀渀攀猀 愀爀攀渀✀琀 猀琀椀挀欀椀渀最ഊout of the top of the pot. In theory the rule is a quart of water to a ਀瀀漀甀渀搀 漀昀 戀漀渀攀猀 愀渀搀⼀漀爀 洀攀愀琀Ⰰ 戀甀琀 椀昀 礀漀甀椀 栀愀瘀攀 猀漀洀攀琀栀椀渀最 氀椀欀攀 愀 氀漀渀最 氀攀最ഊbone, the temptation can be strong to be sure to add enough water to ਀挀漀瘀攀爀 琀栀攀 戀漀渀攀猀Ⰰ 眀栀椀挀栀 挀愀渀 挀愀甀猀攀 搀椀昀昀椀挀甀氀琀椀攀猀 ⠀氀椀欀攀 愀 爀攀愀氀氀礀 眀攀愀欀 猀琀漀挀欀⤀⸀ഊ ਀圀椀琀栀 爀攀最愀爀搀 琀漀 挀漀漀欀椀渀最 琀椀洀攀猀Ⰰ 䤀 眀愀猀 琀愀甀最栀琀 ⠀愀渀搀 栀愀瘀攀 攀砀瀀攀爀椀洀攀渀琀攀搀ഊsubsequently) that a good fish fumet gets around 40 minutes, a poultry ਀猀琀漀挀欀 縀㐀 栀漀甀爀猀Ⰰ 愀 戀攀攀昀 漀爀 瘀攀愀氀 猀琀漀挀欀 縀㘀ⴀ㠀 栀漀甀爀猀⸀ 吀栀攀 㠀ⴀ栀漀甀爀 挀漀漀欀椀渀最 琀椀洀攀ഊis probably best for a really brown beef stock; while a white beef stock ਀⠀椀⸀攀⸀ 甀渀爀漀愀猀琀攀搀Ⰰ 匀琀攀昀愀渀 㬀  ⤀     ⤀ 挀愀渀 瀀爀漀戀愀戀氀礀 最攀琀 戀礀 漀渀 氀攀猀猀Ⰰ 氀椀欀攀ഊmaybe 4, probably better with six, hours. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀ 䨀甀渀 ㄀㤀㤀㤀 　㠀㨀　㜀㨀㄀㈀ ⴀ　㐀　　ഊFrom: "Alderton, Philippa" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 戀漀渀攀 猀漀甀瀀ഊ ਀䄀搀愀洀愀渀琀椀甀猀Ⰰ 愀猀 甀猀甀愀氀Ⰰ 挀漀瘀攀爀攀搀 愀氀氀 琀栀攀 戀愀猀攀猀Ⰰ 戀甀琀 樀甀猀琀 愀猀 愀 猀甀最最攀猀琀椀漀渀Ⰰ 椀昀ഊyou have a whole leg bone and you want it cut up, either to fit into the pot ਀漀爀 琀漀 爀攀氀攀愀猀攀 琀栀攀 洀愀爀爀漀眀 洀漀爀攀 攀愀猀椀氀礀Ⰰ 愀 戀愀猀椀挀 栀愀挀欀猀愀眀Ⰰ 愀 琀漀漀氀 洀漀猀琀 瀀攀漀瀀氀攀ഊhave around the house, will do the job. If you don't have one, they, and ਀琀栀攀椀爀 戀氀愀搀攀猀Ⰰ 愀爀攀 挀栀攀愀瀀攀爀 琀栀愀渀 猀愀礀Ⰰ 愀 洀攀愀琀 猀愀眀⸀ഊ ਀倀栀椀氀椀瀀瀀愀 䘀愀爀爀漀甀爀ഊCaer Frig ਀匀漀甀琀栀攀愀猀琀攀爀渀 伀栀椀漀ഊ ਀ഊDate: Wed, 2 Jun 1999 08:21:40 -0500 ਀䘀爀漀洀㨀 甀瀀猀砀搀氀猀 愀琀 伀欀猀琀愀琀攀⸀攀搀甀ഊSubject: Re: SC - bone soup ਀ഊI use a hammer to crack ham bones. The ham has normally been cooked already and ਀洀漀猀琀 漀昀 琀栀攀 洀攀愀琀 爀攀洀漀瘀攀搀⸀  䤀 琀栀爀漀眀 琀栀攀 眀栀漀氀攀 戀漀渀攀 椀渀 眀椀琀栀 琀栀攀 戀攀愀渀猀⸀ഊ ਀䤀昀 䤀✀洀 洀愀欀椀渀最 戀攀攀昀 猀琀漀挀欀Ⰰ 䤀 琀愀氀欀 琀漀 洀礀 昀爀椀攀渀搀氀礀 戀甀琀挀栀攀爀 愀渀搀 愀猀欀 昀漀爀 ∀戀愀爀攀ഊrendering bones" and "please cut them into 2 or 3 inch pieces." For a dark ਀猀琀漀挀欀Ⰰ 䤀 戀愀欀攀 椀渀 琀栀攀 漀瘀攀渀 ⠀㌀㔀　 搀攀最⤀ 甀渀琀椀氀 琀栀攀礀 琀甀爀渀 戀爀漀眀渀⸀  䘀漀爀 愀 氀椀最栀琀 猀琀漀挀欀Ⰰഊput in your stockpot and cover with water. I add onion, celery and carrots. ਀吀栀攀渀Ⰰ 戀爀椀渀最 琀漀 愀 猀椀洀洀攀爀 愀渀搀 挀漀漀欀 漀渀 氀漀眀 漀瘀攀爀渀椀最栀琀⸀  䄀搀搀 洀漀爀攀 眀愀琀攀爀 琀漀 欀攀攀瀀 戀漀渀攀猀ഊbarely covered. Then I strain the bones and toss. ਀ഊIf I'm using chicken hindquarters, I cut the backs off and use them to make ਀挀栀椀挀欀攀渀 猀琀漀挀欀 琀栀攀 猀愀洀攀 眀愀礀⸀  匀欀椀洀 琀栀攀 昀漀愀洀 漀昀昀 愀猀 椀琀 昀漀爀洀猀⸀  䄀渀礀 漀昀 琀栀攀猀攀 猀琀漀挀欀猀ഊcan be preserved by freezing or canning. Liandnan ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 　㈀ 䨀甀渀 ㄀㤀㤀㤀 ㈀㈀㨀　　㨀㐀㔀 ⴀ　㐀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 伀吀⼀伀伀倀 戀攀攀昀 琀攀愀 ⠀眀愀猀 刀攀㨀 匀䌀 ⴀ 戀漀渀攀 猀漀甀瀀⤀ഊ ਀欀愀琀 眀爀漀琀攀㨀ഊ> Adamantius writes: ਀㸀 㸀 吀漀搀愀礀 猀甀挀栀 搀椀猀栀攀猀 最攀琀 氀攀猀猀 猀琀甀昀昀 ⠀椀⸀攀⸀ 昀攀眀攀爀 栀攀爀戀猀Ⰰ 最爀漀甀渀搀 最攀洀猀Ⰰ 攀琀挀⸀ 㬀 ⤀  ⤀ഊ> > added to them, at least in the European tradition, and are called ਀㸀 㸀 洀攀愀琀 琀攀愀猀 椀渀 䔀渀最氀椀猀栀⸀ഊ> ਀㸀 匀漀 吀䠀䄀吀✀匀 眀栀愀琀 戀攀攀昀 琀攀愀 椀猀℀  䤀 猀甀猀瀀攀挀琀攀搀 昀爀漀洀 琀栀攀 搀攀猀挀爀椀瀀琀椀漀渀 琀栀愀琀 椀琀 眀愀猀 ഊ> some sort of bouillon-type preparation... now I know. ਀㸀ഊ> Thank you!!! ਀㸀         ⴀ 欀愀琀Ⰰ 漀昀琀ⴀ瀀甀稀稀氀攀搀 愀瘀椀搀 爀攀愀搀攀爀ഊ ਀夀攀瀀⸀ 䄀氀琀栀漀甀最栀 戀攀攀昀 琀攀愀 椀猀 漀昀琀攀渀 洀愀搀攀 攀椀琀栀攀爀 昀爀漀洀 渀愀猀琀礀 挀栀攀洀椀挀愀氀ഊbouillion stuff today, or some kinda mysterious flavored yeast extract ਀椀渀 琀栀攀 唀䬀Ⰰ 眀椀琀栀 渀愀洀攀猀 氀椀欀攀 伀砀漀 愀渀搀 䈀椀猀琀漀⸀ 刀攀愀氀 戀攀攀昀 琀攀愀 ⠀椀渀挀氀甀搀椀渀最ഊplaces outside of Texas!) is made by scraping a piece of lean steak with ਀琀栀攀 攀搀最攀 漀昀 愀 猀攀爀爀愀琀攀搀 欀渀椀昀攀Ⰰ 琀漀 最攀琀 愀渀 甀渀琀爀愀昀椀渀攀 瀀甀氀瀀Ⰰ 戀甀琀 琀漀 氀攀愀瘀攀ഊbehind an astonishing network of elastin and collagen fibers. Looks like ਀猀漀洀攀琀栀椀渀最 漀甀琀 漀昀 ∀吀栀攀 䤀渀瘀椀猀椀戀氀攀 䴀愀渀∀⸀ 䤀渀 椀琀猀 洀漀猀琀 戀愀猀椀挀 昀漀爀洀Ⰰ 琀栀攀 戀攀攀昀ഊtea is made by cooking the pulp, which will be pure red with virtually ਀渀漀 昀愀琀Ⰰ 漀爀 愀渀礀琀栀椀渀最 攀氀猀攀Ⰰ 椀渀 椀琀Ⰰ 攀椀琀栀攀爀 眀椀琀栀 樀甀猀琀 愀 戀椀琀 漀昀 愀搀搀攀搀 眀愀琀攀爀Ⰰഊor no additional liquid at all, in a double boiler for a couple of ਀栀漀甀爀猀Ⰰ 愀猀 䤀 爀攀挀愀氀氀⸀ 吀栀攀 爀攀猀甀氀琀椀渀最 氀椀焀甀椀搀 椀猀 搀爀愀椀渀攀搀 漀昀昀 琀栀攀 洀攀愀琀 猀漀氀椀搀猀Ⰰഊwhich now resemble an inedible hamburger made of fine sawdust, skimmed ਀漀昀 愀渀礀 昀愀琀 ⠀琀栀攀爀攀 最攀渀攀爀愀氀氀礀 椀猀渀✀琀 洀甀挀栀⤀Ⰰ 愀渀搀 琀栀攀渀 昀漀爀 琀栀攀 爀攀愀氀 瀀愀爀琀礀ഊanimals a tiny bit of salt is added. ਀ഊThe end result is more than a bit like beef consomme, actually, but ਀眀椀琀栀漀甀琀 琀栀攀 挀漀洀瀀氀攀砀 昀氀愀瘀漀爀 漀昀 琀栀攀 愀搀搀攀搀 愀爀漀洀愀琀椀挀猀 愀渀搀 琀漀洀愀琀漀Ⰰ 眀栀椀挀栀Ⰰഊobviously, aren't there. It's also lighter in body than stock, lacking ਀琀栀攀 瘀愀爀椀漀甀猀 最攀氀愀琀椀渀猀 琀栀愀琀 眀漀甀氀搀 戀攀 瀀爀攀猀攀渀琀 椀渀 愀 猀琀漀挀欀Ⰰ 眀栀椀挀栀 椀猀 瀀爀漀戀愀戀氀礀ഊwhy it is deemed a good food for invalids. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㄀ 匀攀瀀 ㄀㤀㤀㤀 ㈀　㨀㈀㔀㨀㌀㄀ ⴀ　㔀　　ഊFrom: david friedman ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 倀攀爀椀漀搀 嘀攀最最椀攀 䈀爀漀琀栀 ⠀眀愀猀㨀 䤀琀✀猀 䠀愀爀瘀攀猀琀 吀椀洀攀⤀ഊ ਀䈀爀愀渀最眀愀礀渀愀 眀爀漀琀攀㨀ഊ>> ... The recipe just specifies "good broth"; I ਀㸀㸀甀猀攀搀 瘀攀最攀琀愀戀氀攀 戀爀漀琀栀 戀攀挀愀甀猀攀 䤀 眀愀渀琀攀搀 椀琀 琀漀 戀攀 愀 瘀攀最攀琀愀爀椀愀渀 搀椀猀栀⸀ ⸀⸀⸀ഊ ਀愀渀搀 䄀氀攀砀 䌀氀愀爀欀⼀䠀攀渀爀礀 漀昀 䴀愀氀搀漀渀 爀攀瀀氀椀攀搀㨀ഊ>If you'd like to try period-style vegetarian cooking, consider substituting ਀㸀愀氀洀漀渀搀 洀椀氀欀 ⠀愀渀搀 瀀攀爀栀愀瀀猀 愀 氀椀琀琀氀攀 漀氀椀瘀攀 漀椀氀⤀ 昀漀爀 琀栀攀 戀爀漀琀栀⸀ 吀栀攀爀攀 愀爀攀 猀漀洀攀ഊ>recipes that seem to indicate that this was a fairly usual practice, such as ਀㸀∀愀瀀瀀甀氀洀漀猀攀Ⰰ∀ 渀漀⸀ 䤀䤀 ㌀㔀 椀渀 开䌀甀爀礀攀开漀渀开䤀渀最氀礀猀挀栀开⸀ 䈀甀琀 䤀 搀漀渀✀琀 爀攀挀愀氀氀 攀瘀攀爀ഊ>seeing a period reference to vegetable "broth." ਀ഊLe Menagier de Paris (late 14th c.), in his discussion of potages, ਀猀漀洀攀琀椀洀攀猀 甀猀攀猀 愀氀洀漀渀搀 洀椀氀欀 椀渀猀琀攀愀搀 漀昀 洀攀愀琀 戀爀漀琀栀 漀渀 愀 昀椀猀栀 搀愀礀Ⰰ 戀甀琀ഊsometimes uses water from boiling onions or from boiling peas. ਀ഊElizabeth/Betty Cook ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㈀ 匀攀瀀 ㄀㤀㤀㤀 ㄀㄀㨀㄀㄀㨀　㌀ ⬀　㄀　　ഊFrom: Christina Nevin ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 倀攀爀椀漀搀 嘀攀最最椀攀 䈀爀漀琀栀ഊ ਀䈀爀愀渀最眀愀礀渀愀 眀爀漀琀攀㨀ഊ>> ... The recipe just specifies "good broth"; I ਀㸀㸀甀猀攀搀 瘀攀最攀琀愀戀氀攀 戀爀漀琀栀 戀攀挀愀甀猀攀 䤀 眀愀渀琀攀搀 椀琀 琀漀 戀攀 愀 瘀攀最攀琀愀爀椀愀渀 搀椀猀栀⸀ഊ... ਀愀渀搀 䄀氀攀砀 䌀氀愀爀欀⼀䠀攀渀爀礀 漀昀 䴀愀氀搀漀渀 爀攀瀀氀椀攀搀㨀ഊ>If you'd like to try period-style vegetarian cooking, consider substituting ਀㸀愀氀洀漀渀搀 洀椀氀欀 ⠀愀渀搀 瀀攀爀栀愀瀀猀 愀 氀椀琀琀氀攀 漀氀椀瘀攀 漀椀氀⤀ 昀漀爀 琀栀攀 戀爀漀琀栀⸀ 吀栀攀爀攀 愀爀攀 猀漀洀攀ഊ>recipes that seem to indicate that this was a fairly usual practice, such as ਀㸀∀愀瀀瀀甀氀洀漀猀攀Ⰰ∀ 渀漀⸀ 䤀䤀 ㌀㔀 椀渀 开䌀甀爀礀攀开漀渀开䤀渀最氀礀猀挀栀开⸀ 䈀甀琀 䤀 搀漀渀✀琀 爀攀挀愀氀氀 攀瘀攀爀ഊ>seeing a period reference to vegetable "broth." ਀ഊElizabeth/Betty Cook wrote: ਀㸀䰀攀 䴀攀渀愀最椀攀爀 搀攀 倀愀爀椀猀 ⠀氀愀琀攀 ㄀㐀琀栀 挀⸀⤀Ⰰ 椀渀 栀椀猀 搀椀猀挀甀猀猀椀漀渀 漀昀 瀀漀琀愀最攀猀Ⰰഊ>sometimes uses almond milk instead of meat broth on a fish day, but ਀㸀猀漀洀攀琀椀洀攀猀 甀猀攀猀 眀愀琀攀爀 昀爀漀洀 戀漀椀氀椀渀最 漀渀椀漀渀猀 漀爀 昀爀漀洀 戀漀椀氀椀渀最 瀀攀愀猀⸀ഊ ਀吀栀攀 倀攀爀爀攀 爀攀挀椀瀀攀 昀爀漀洀 吀眀漀 䘀椀昀琀攀攀渀琀栀 䌀攀渀琀甀爀礀 䌀漀漀欀戀漀漀欀猀 ⠀䌀愀爀椀愀搀漀挀✀猀ഊMiscellany) also reads: ਀ഊTake grene pesyn, and boile hem in a potte; And whan they ben y-broke, drawe ਀琀栀攀 戀爀漀琀栀 愀 最漀漀搀 焀甀愀渀琀椀琀攀 琀栀漀爀最栀 愀 猀琀爀攀礀渀漀甀爀 椀渀琀漀 愀 瀀漀琀琀攀Ⰰ 䄀渀搀 猀椀琀琀攀 栀椀琀 漀渀ഊthe fire; ਀ഊwhich can be interpreted to mean using the pea water rather than mushed ਀瀀攀愀猀⸀ഊ ਀䰀甀挀爀攀琀稀椀愀ഊ++++++++++++++++++++++++++++++++++++++++++++++++++ ਀䰀愀搀礀 䰀甀挀爀攀稀椀愀ⴀ䤀猀愀戀攀氀氀愀 搀椀 䘀爀攀挀挀椀愀   簀  洀欀愀 吀椀渀愀 一攀瘀椀渀ഊThamesreach Shire, The Isles, Drachenwald | London, UK ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㠀 伀挀琀 ㄀㤀㤀㤀 ㈀㄀㨀㐀㘀㨀㌀㘀 䔀䐀吀ഊFrom: LrdRas at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䜀漀漀搀 䈀爀漀琀栀ഊ ਀欀攀爀爀椀挀 愀琀 瀀漀戀漀砀⸀愀氀愀猀欀愀⸀渀攀琀 眀爀椀琀攀猀㨀ഊ<< How was broth made? And from what? >> ਀ഊI usually save up the bones and skin and stuff from various meats prepared ਀琀栀爀漀甀最栀漀甀琀 琀栀攀 礀攀愀爀⸀ 䘀爀攀攀稀攀 琀栀攀洀 愀渀搀 挀愀爀琀 琀栀攀 瀀愀挀欀愀最攀猀 漀昀昀 琀漀 琀栀攀 猀椀琀攀⸀ 吀栀攀ഊfirst thing I do is put a big kettle on the stove dump all the pieces and ਀戀椀琀猀 椀渀琀漀 椀琀 愀渀搀 昀椀氀氀 椀琀 眀椀琀栀 眀愀琀攀爀⸀ 䤀 戀爀椀渀最 椀琀 琀漀 愀 戀漀椀氀 愀渀搀 爀攀搀甀挀攀 琀漀 愀ഊbubbling. I either add to or take away from during the feast preparation ਀搀攀瀀攀渀搀椀渀最 漀渀 眀栀愀琀 琀栀攀 爀攀挀椀瀀攀 挀愀氀氀猀 昀漀爀 愀渀搀 眀栀愀琀 猀琀愀最攀 琀栀攀 瀀爀攀瀀愀爀愀琀椀漀渀 椀猀 愀琀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Thu, 28 Oct 1999 21:38:47 -0600 ਀䘀爀漀洀㨀 ∀䬀愀爀攀渀 伀∀ 㰀欀愀爀攀渀漀 愀琀 氀攀眀椀猀琀漀眀渀⸀渀攀琀㸀ഊSubject: Re: SC - Good Broth ਀ഊ>kerric at pobox.alaska.net writes: ਀㸀㰀㰀 䠀漀眀 眀愀猀 戀爀漀琀栀 洀愀搀攀㼀 䄀渀搀 昀爀漀洀 眀栀愀琀㼀 㸀㸀ഊ ਀    吀栀攀 ∀䜀漀漀搀 䈀漀漀欀∀  ⠀䨀漀礀 漀昀 䌀漀漀欀椀渀最⤀ 猀愀礀猀 琀栀愀琀 戀爀漀琀栀 ∀甀渀氀椀欀攀 猀琀漀挀欀猀Ⰰ 眀栀椀挀栀ഊare made primarily from bones, broths are made from meat (except veggie ਀戀爀漀琀栀⤀ 愀渀搀 琀栀攀礀 挀漀漀欀 昀漀爀 猀栀漀爀琀攀爀 瀀攀爀椀漀搀猀 漀昀 琀椀洀攀⸀  吀栀攀 爀攀猀甀氀琀椀渀最 氀椀焀甀椀搀 栀愀猀ഊa fresher, more definable flavor but less body than a stock. For this ਀爀攀愀猀漀渀Ⰰ 戀爀漀琀栀猀 愀爀攀 椀搀攀愀氀 昀漀爀 猀漀甀瀀猀⸀∀ഊ ਀䄀䈀伀唀吀 匀吀伀䌀䬀匀㨀 琀栀攀 挀栀愀爀愀挀琀攀爀椀猀琀椀挀猀 漀昀 愀渀礀 最漀漀搀 猀琀漀挀欀 愀爀攀 昀氀愀瘀漀爀Ⰰ 戀漀搀礀 愀渀搀ഊclarity. Of the three, flavor is paramount, and the way to get it is by ਀甀猀椀渀最 愀 栀椀最栀 瀀漀爀瀀漀爀琀椀漀渀 漀昀 椀渀最爀攀搀椀攀渀琀猀 琀漀 眀愀琀攀爀⸀  吀栀攀 洀漀猀琀 昀氀愀瘀漀爀昀甀氀 猀琀漀挀欀猀ഊare made with only enough water to cover the bones, shells, or veggies. ਀    䤀渀猀琀攀愀搀 漀昀 挀愀氀氀椀渀最 昀漀爀 琀攀渀搀攀爀Ⰰ 礀漀甀渀最 椀渀最爀攀搀椀攀渀琀猀Ⰰ 猀琀漀挀欀猀 愀爀攀 戀攀猀琀 洀愀搀攀ഊwith meat from older animals and mature veggies, cooked slowly for a long ਀琀椀洀攀 琀漀 攀砀琀爀愀挀琀 攀瘀攀爀礀 瘀攀猀琀椀最攀 漀昀 昀氀愀瘀漀爀⸀ഊ ਀    䈀攀挀愀甀猀攀 䤀 眀愀猀 猀琀愀爀琀椀渀最 琀漀 眀漀渀搀攀爀 愀戀漀甀琀 ∀最漀漀搀 戀爀漀琀栀∀ 洀礀猀攀氀昀Ⰰ 愀渀搀 琀栀攀渀ഊwhat the diff was between broth and stock. ਀ഊ Caointiarn ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㤀 伀挀琀 ㄀㤀㤀㤀 ㄀　㨀㔀㔀㨀㌀㐀 ⴀ　㐀　　ഊFrom: "Robin Carroll-Mann" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䜀漀漀搀 䈀爀漀琀栀ഊ ਀䤀 戀攀氀椀攀瘀攀 琀栀攀 漀爀椀最椀渀愀氀 焀甀攀猀琀椀漀渀 眀愀猀Ⰰ ∀圀栀愀琀 搀椀搀 洀攀搀椀攀瘀愀氀 挀漀漀欀猀 洀攀愀渀 戀礀ഊ'good broth'?" They seem to have used the term for any kind of flavored ਀氀椀焀甀椀搀 洀愀搀攀 戀礀 挀漀漀欀椀渀最 洀攀愀琀Ⰰ 瀀漀甀氀琀爀礀 漀爀 昀椀猀栀 椀渀 眀愀琀攀爀⸀  䤀 栀愀瘀攀 渀漀琀 猀攀攀渀ഊthe word "stock" used in any of the medieval cookbooks. Broth seems ਀琀漀 戀攀 琀栀攀 琀攀爀洀 甀猀攀搀 琀漀 搀攀猀挀爀椀戀攀 琀栀攀 眀栀漀氀攀 猀瀀攀挀琀爀甀洀 漀昀 昀氀攀猀栀ⴀ戀愀猀攀搀ഊliquids. ਀ഊIn the Spanish sources that I know best, "good broth" is usually chicken ਀漀爀 洀甀琀琀漀渀⸀  匀漀洀攀 爀攀挀椀瀀攀猀 猀瀀攀挀椀昀礀 琀栀愀琀 琀栀攀 戀爀漀琀栀 猀栀漀甀氀搀 戀攀 昀愀琀琀礀 漀爀 氀攀愀渀Ⰰഊwell-salted or bland, according to the nature of the dish, but not how ਀猀琀爀漀渀最 椀琀 椀猀Ⰰ 渀漀爀 栀漀眀 椀琀 椀猀 洀愀搀攀⸀  吀栀攀 漀渀氀礀 爀攀挀椀瀀攀猀 琀栀愀琀 猀瀀攀挀椀昀礀 愀ഊconcentrated broth are those for "solsido", which is a specialty dish for ਀椀渀瘀愀氀椀搀猀Ⰰ 洀愀搀攀 戀礀 猀氀漀眀氀礀 挀漀漀欀椀渀最 愀 栀愀挀欀攀搀ⴀ甀瀀 挀栀椀挀欀攀渀 椀渀 氀椀琀琀氀攀 漀爀 渀漀ഊwater. ਀ഊLady Brighid ni Chiarain ਀匀攀琀琀洀漀甀爀 匀眀愀洀瀀Ⰰ 䔀愀猀琀 ⠀一䨀⤀ഊ ਀ഊDate: Fri, 29 Oct 1999 12:22:59 -0400 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - Good Broth ਀ഊRobin Carroll-Mann wrote: ਀㸀 䤀 戀攀氀椀攀瘀攀 琀栀攀 漀爀椀最椀渀愀氀 焀甀攀猀琀椀漀渀 眀愀猀Ⰰ ∀圀栀愀琀 搀椀搀 洀攀搀椀攀瘀愀氀 挀漀漀欀猀 洀攀愀渀 戀礀ഊ> 'good broth'?" They seem to have used the term for any kind of flavored ਀㸀 氀椀焀甀椀搀 洀愀搀攀 戀礀 挀漀漀欀椀渀最 洀攀愀琀Ⰰ 瀀漀甀氀琀爀礀 漀爀 昀椀猀栀 椀渀 眀愀琀攀爀⸀  䤀 栀愀瘀攀 渀漀琀 猀攀攀渀ഊ> the word "stock" used in any of the medieval cookbooks. Broth seems ਀㸀 琀漀 戀攀 琀栀攀 琀攀爀洀 甀猀攀搀 琀漀 搀攀猀挀爀椀戀攀 琀栀攀 眀栀漀氀攀 猀瀀攀挀琀爀甀洀 漀昀 昀氀攀猀栀ⴀ戀愀猀攀搀ഊ> liquids. ਀㸀ഊ> In the Spanish sources that I know best, "good broth" is usually chicken ਀㸀 漀爀 洀甀琀琀漀渀⸀  匀漀洀攀 爀攀挀椀瀀攀猀 猀瀀攀挀椀昀礀 琀栀愀琀 琀栀攀 戀爀漀琀栀 猀栀漀甀氀搀 戀攀 昀愀琀琀礀 漀爀 氀攀愀渀Ⰰഊ> well-salted or bland, according to the nature of the dish, but not how ਀㸀 猀琀爀漀渀最 椀琀 椀猀Ⰰ 渀漀爀 栀漀眀 椀琀 椀猀 洀愀搀攀⸀  吀栀攀 漀渀氀礀 爀攀挀椀瀀攀猀 琀栀愀琀 猀瀀攀挀椀昀礀 愀ഊ> concentrated broth are those for "solsido", which is a specialty dish for ਀㸀 椀渀瘀愀氀椀搀猀Ⰰ 洀愀搀攀 戀礀 猀氀漀眀氀礀 挀漀漀欀椀渀最 愀 栀愀挀欀攀搀ⴀ甀瀀 挀栀椀挀欀攀渀 椀渀 氀椀琀琀氀攀 漀爀 渀漀ഊ> water. ਀ഊTrue. It'd probably be worth looking at some sources in their original ਀氀愀渀最甀愀最攀⸀ 匀漀洀攀 䘀爀攀渀挀栀 爀攀挀椀瀀攀猀 爀漀甀最栀氀礀 攀焀甀椀瘀愀氀攀渀琀 琀漀 椀搀攀渀琀椀昀椀愀戀氀攀 䔀渀最氀椀猀栀ഊcounterparts seem to use a word along the lines of bouillion, I think, ਀爀愀琀栀攀爀 琀栀愀渀 愀渀礀琀栀椀渀最 氀椀欀攀 昀漀渀搀Ⰰ 眀栀椀挀栀 椀猀 琀栀攀 洀漀搀攀爀渀 䘀爀攀渀挀栀 琀攀爀洀 昀漀爀 眀栀愀琀ഊwe know as stock. ਀ഊI'd say, offhand, that when the source meat is identified at all, in ਀䔀渀最氀椀猀栀 猀漀甀爀挀攀猀Ⰰ 琀栀攀 洀攀愀琀 昀漀爀 琀栀攀 戀爀漀琀栀 琀攀渀搀猀 琀漀 戀攀 攀椀琀栀攀爀 戀攀攀昀 ⠀洀漀爀攀ഊlikely something along the lines of a white beef stock, not the brown ਀猀琀甀昀昀⤀ 漀爀 挀愀瀀漀渀猀⸀ 䴀甀琀琀漀渀 猀漀洀攀眀栀愀琀 氀攀猀猀 漀昀琀攀渀⸀ 倀爀漀戀愀戀氀礀 礀漀甀 戀漀椀氀 攀椀琀栀攀爀ഊmeat, usually in water, sometimes spiked with vinegar and/or wine, use ਀猀漀洀攀Ⰰ 漀爀 栀愀氀昀Ⰰ 漀昀 礀漀甀爀 戀漀甀椀氀氀椀漀渀Ⰰ 眀椀琀栀 琀栀攀 洀攀愀琀Ⰰ 昀漀爀 礀漀甀爀 猀愀甀挀攀搀 洀攀愀琀ഊdish, then reserve the rest of the bouiilion. Then there's the ਀瀀漀猀猀椀戀椀氀椀琀礀 漀昀 琀栀愀琀 䔀琀攀爀渀愀氀 匀琀漀挀欀瀀漀琀 琀栀愀渀最Ⰰ 椀渀 眀栀椀挀栀 挀愀猀攀 礀漀甀爀 䜀漀漀搀ഊBroth might be a sort of mutant composite stuff. I'm inclined to think, ਀琀栀漀甀最栀Ⰰ 琀栀愀琀 琀栀攀 挀漀渀挀攀瀀琀 漀昀 戀漀椀氀椀渀最 攀瘀攀爀礀琀栀椀渀最 椀渀 漀渀攀 瀀漀琀 椀猀 愀 氀椀琀琀氀攀ഊless common than some believe. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 㐀 一漀瘀 ㄀㤀㤀㤀 ㄀㜀㨀㈀㤀㨀㔀㤀 䔀匀吀ഊFrom: LrdRas at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䜀漀漀搀 䈀爀漀琀栀ഊ ਀漀昀琀爀愀焀甀愀椀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀 眀爀椀琀攀猀㨀ഊ<< In specifying good broth, is the writer warning that being ਀ 琀漀漀 挀栀攀愀瀀 琀漀 琀漀猀猀 漀甀琀 琀栀攀 挀漀渀琀攀渀琀猀 漀昀 琀栀攀 攀瘀攀爀 瀀爀攀猀攀渀琀 愀渀搀 攀挀漀渀漀洀椀挀愀氀 猀琀漀挀欀ഊ pot will only result in wasting even more food? ਀  㸀㸀ഊ ਀倀漀猀猀椀戀氀礀⸀ 䴀礀 琀愀欀攀 漀渀 椀琀 眀栀攀渀 瀀爀攀瘀椀攀眀椀渀最 椀琀✀猀 漀挀挀甀爀爀攀渀挀攀 椀渀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 椀猀ഊthat 'the best' was what was intended. Therefor 'gode brothe' would be ਀琀爀愀渀猀氀愀琀攀搀 愀猀 ✀琀栀攀 戀攀猀琀 戀爀漀琀栀⸀✀ 䤀渀 愀挀琀甀愀氀 攀砀瀀攀爀椀攀渀挀攀Ⰰ 䤀 栀愀瘀攀 昀漀甀渀搀 琀栀愀琀 琀栀攀ഊbest broth in the particular recipes that mention it specifically seems to ਀椀渀搀椀挀愀琀攀 昀甀氀氀 昀氀愀瘀漀爀攀搀 戀爀漀琀栀 愀猀 漀瀀瀀漀猀攀搀 琀漀 洀漀爀攀 搀椀氀甀琀攀搀 戀爀漀琀栀⸀ 伀昀 挀漀甀爀猀攀Ⰰ 洀礀ഊmileage is just as much conjecture as yours. ;-) ਀ഊRas ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㄀ 一漀瘀 ㄀㤀㤀㤀 ㈀　㨀㈀㠀㨀㐀㈀ 䔀匀吀ഊFrom: LrdRas at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䜀漀漀搀 䈀爀漀琀栀ഊ ਀洀愀挀搀愀椀爀椀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀 眀爀椀琀攀猀㨀ഊ<< Sounds like a good premise to me, but let's ask the redactor ਀ 眀栀愀琀 栀椀猀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀 漀昀 椀琀 眀愀猀⸀⸀⸀ഊ ਀ 刀愀猀㼀 㸀㸀ഊ ਀䠀愀爀搀 漀渀攀 琀漀 挀愀氀氀⸀ 圀栀攀渀 䤀 搀漀 愀 昀攀愀猀琀Ⰰ 䤀 甀猀甀愀氀氀礀 瀀甀琀 愀 氀愀爀最攀 瀀漀琀 漀昀 眀愀琀攀爀 漀渀ഊthe back furthest burner and fill it about half way with water. Since I ਀渀漀爀洀愀氀氀礀 猀琀愀爀琀 昀攀愀猀琀 瀀爀攀瀀愀爀愀琀椀漀渀 漀渀 䘀爀椀搀愀礀 攀瘀攀渀椀渀最 愀渀搀 搀漀 渀漀 瀀爀攀瀀爀攀瀀 琀栀攀爀攀 椀猀ഊnever a lack of things to throw in the kettle. However, I generally restrict ਀琀栀攀 挀漀渀琀攀渀琀猀 琀漀 洀攀愀琀 猀挀爀愀瀀猀Ⰰ 戀漀渀攀猀Ⰰ 愀渀搀 猀欀椀渀 昀爀漀洀 琀栀攀 洀攀愀琀猀 琀栀愀琀 䤀 甀猀攀⸀ 䄀猀ഊeach meat is processed, all these things are thrown in the kettle which is ਀洀愀椀渀琀愀椀渀攀搀 愀琀 愀 猀椀洀洀攀爀 甀渀琀椀氀 琀栀攀 昀攀愀猀琀 椀猀 猀攀爀瘀攀搀 漀爀 甀渀琀椀氀 琀栀攀 挀漀渀琀攀渀琀猀 愀爀攀ഊgone. When a recipe calls for good broth or broth I just dip into the kettle ਀愀渀搀 瀀漀甀爀 琀栀攀 挀漀渀琀攀渀琀猀 琀栀爀漀甀最栀 愀 猀琀爀愀椀渀攀爀 琀漀 琀栀攀 愀洀漀甀渀琀 䤀 渀攀攀搀⸀ഊ ਀吀栀漀猀攀 琀栀椀渀最猀 琀栀愀琀 爀攀焀甀椀爀攀 氀漀渀最 挀漀漀欀椀渀最 渀愀琀甀爀愀氀氀礀 最攀琀 愀 眀攀愀欀攀爀 戀爀漀琀栀 戀攀挀愀甀猀攀ഊit is removed from the pot earlier in the day Saturday. Those things that ਀爀攀焀甀椀爀攀 愀 猀琀爀漀渀最攀爀 戀爀漀琀栀 猀甀挀栀 愀猀 瀀椀攀猀Ⰰ 瘀攀最攀琀愀戀氀攀猀 愀渀搀 猀愀甀挀攀猀 眀栀椀挀栀 琀愀欀攀 氀攀猀猀ഊcooking time and need a broth that is stronger because they have little time ਀琀漀 瀀爀漀搀甀挀攀 琀栀攀椀爀 漀眀渀 最攀琀 戀爀漀琀栀 昀爀漀洀 琀栀攀 欀攀琀琀氀攀 氀愀琀攀爀 椀渀 琀栀攀 搀愀礀 愀昀琀攀爀 椀琀 栀愀猀ഊhad a chance to concentrate. ਀ഊThis has always worked well for me and I never need to rely on bouillon cubes ਀漀爀 挀漀洀洀攀爀挀椀愀氀氀礀 挀愀渀渀攀搀 戀爀漀琀栀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Fri, 12 Nov 1999 23:06:10 EST ਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Good Broth ਀ഊChannonM at aol.com writes: ਀㰀㰀 圀漀甀氀搀 樀甀猀琀 戀漀椀氀椀渀最 愀 眀栀漀氀攀 氀漀琀琀愀 瘀攀最最椀攀猀 戀攀ഊ reasonable? Seems to me I would need to do some sauteing first to build up ਀ 猀漀洀攀 昀氀愀瘀漀爀⸀ 圀栀愀琀 愀爀攀 漀琀栀攀爀猀 椀搀攀愀猀㼀ഊ >> ਀ഊA vegetable broth could be accomplished in much the same way as the meat ਀戀爀漀琀栀 攀砀挀攀瀀琀 琀栀爀漀眀椀渀最 椀渀 瀀攀攀氀椀渀最猀Ⰰ 愀猀 眀攀氀氀 愀猀 爀攀椀渀昀漀爀挀椀渀最 椀琀 眀椀琀栀 瀀攀爀栀愀瀀猀 愀ഊpound of carrots a couple of onions and maybe a stalk or 2 of celery. ਀倀攀爀猀漀渀愀氀氀礀Ⰰ 䤀 愀洀 爀攀琀椀挀攀渀琀 琀漀 琀愀欀攀 猀甀挀栀 愀渀 愀瀀瀀爀漀愀挀栀 戀攀挀愀甀猀攀 愀 瘀愀爀椀攀搀 洀攀渀甀 眀椀琀栀ഊa good selection usually covers just about anything. ਀ഊRas ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㌀ 一漀瘀 ㄀㤀㤀㤀 　　㨀㐀㈀㨀㐀㐀 ⴀ　㔀　　ഊFrom: Christine A Seelye-King ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䜀漀漀搀 䈀爀漀琀栀ഊ ਀㸀圀漀甀氀搀 樀甀猀琀 戀漀椀氀椀渀最 愀 眀栀漀氀攀 氀漀琀琀愀 瘀攀最攀猀  戀攀 爀攀愀猀漀渀愀戀氀攀㼀 匀攀攀洀猀 琀漀 洀攀 䤀ഊ>would need to do some sauteing first to build up some flavour. What are ਀㸀漀琀栀攀爀猀 椀搀攀愀猀㼀ഊ> ਀㸀 䠀愀甀瘀椀攀琀琀攀ഊ ਀刀漀愀猀琀 礀漀甀爀 瘀攀最攀琀愀戀氀攀猀 昀椀爀猀琀Ⰰ 樀甀猀琀 愀猀 礀漀甀 眀漀甀氀搀 琀漀 猀琀愀爀琀 愀 搀愀爀欀 戀爀漀眀渀ഊsauce. Place your vegetables, including onions with the skins on, ਀挀愀爀爀漀琀猀 眀椀琀栀 瀀攀攀氀猀Ⰰ 挀攀氀攀爀礀Ⰰ 攀琀挀⸀ 椀渀 愀 爀漀愀猀琀椀渀最 瀀愀渀 愀渀搀 瀀氀愀挀攀 椀渀 愀 栀漀琀ഊoven until they start to carmelize to the pan. Take it out, deglaze the ਀瀀愀渀 眀椀琀栀 眀愀琀攀爀Ⰰ 愀渀搀 瀀漀甀爀 琀栀攀 眀栀漀氀攀 洀攀猀猀 椀渀琀漀 愀 猀琀漀挀欀 瀀漀琀 琀漀 戀漀椀氀⸀  夀漀甀ഊcan also take whole onions, cut them in half - with the skins on, and put ਀琀栀攀洀 挀甀琀ⴀ猀椀搀攀 搀漀眀渀 漀渀 愀 栀漀琀Ⰰ 搀爀礀  最爀椀氀氀 琀漀瀀 漀爀 昀爀礀椀渀最 瀀愀渀 琀漀 琀甀爀渀 戀氀愀挀欀⸀ഊThis will add a great deal of color and flavor to your stock, which will ਀洀愀欀攀 愀 戀椀最 搀椀昀昀攀爀攀渀挀攀 椀渀 愀渀 愀氀氀ⴀ瘀攀最最椀攀 猀琀漀挀欀⸀  唀猀攀 愀 戀漀甀焀甀攀琀 最愀爀渀椀猀栀 漀昀ഊfresh or dried herbs, fresh bay leaf adds a whole dimension to the stock ਀愀氀氀 漀渀 椀琀猀 漀眀渀⸀ഊ ਀䌀栀爀椀猀琀椀愀渀渀愀ഊok, my French restaurant roots are showing... ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㌀ 一漀瘀 ㄀㤀㤀㤀 　㈀㨀　㜀㨀㌀　 ⴀ　㔀　　ഊFrom: "Richard Kappler II" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䜀漀漀搀 䈀爀漀琀栀ഊ ਀㸀圀栀愀琀 愀爀攀 礀漀甀爀 猀甀最最攀猀琀椀漀渀猀 愀戀漀甀琀 搀攀愀氀椀渀最 眀椀琀栀 瘀攀最攀琀愀爀椀愀渀猀⸀ഊ>I have made my own meat broth for eons, but haven't ਀㸀眀漀爀欀攀搀 洀甀挀栀 眀椀琀栀 瘀攀最攀 琀礀瀀攀⸀ 圀漀甀氀搀 樀甀猀琀 戀漀椀氀椀渀最 愀 眀栀漀氀攀 氀漀琀琀愀 瘀攀最攀猀 戀攀ഊ>reasonable? Seems to me I would need to do some sauteing first to build up ਀㸀猀漀洀攀 昀氀愀瘀漀甀爀⸀ 圀栀愀琀 愀爀攀 漀琀栀攀爀猀 椀搀攀愀猀㼀ഊ> ਀㸀䠀愀甀瘀椀攀琀琀攀ഊ ਀倀攀爀猀漀渀愀氀氀礀Ⰰ 眀椀琀栀 瘀攀最攀琀愀戀氀攀猀 䤀 戀爀椀攀昀氀礀 猀攀愀爀Ⰰ 琀栀攀渀 爀漀愀猀琀 昀漀爀 愀戀漀甀琀 琀攀渀 洀椀渀甀琀攀猀ഊat 375, then into the stock pot they go. With large veggies such as taters, ਀琀甀爀渀椀瀀猀 攀琀挀Ⰰ 䤀✀氀氀 爀漀愀猀琀 昀漀爀 ㄀⼀㈀ 栀漀甀爀⸀  䈀攀昀漀爀攀 爀漀愀猀琀椀渀最Ⰰ 䤀 搀爀椀稀稀氀攀 愀 氀椀琀琀氀攀ഊolive oil over the top, salt and pepper, then into the oven they go. After ਀猀椀洀洀攀爀椀渀最 昀漀爀 琀眀漀 栀漀甀爀猀 漀爀 猀漀Ⰰ 䤀 最攀琀 愀 最漀漀搀 爀椀挀栀 猀琀漀挀欀⸀  䤀 栀愀瘀攀 昀漀甀渀搀 琀栀攀ഊkey to be using barely enough water to cover, though YMMV. ਀ഊregards, Wulfrith ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㌀ 一漀瘀 ㄀㤀㤀㤀 　㜀㨀㌀㘀㨀㐀㐀 䔀匀吀ഊFrom: Bronwynmgn at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䜀漀漀搀 䈀爀漀琀栀ഊ ਀䌀栀愀渀渀漀渀䴀 愀琀 愀漀氀⸀挀漀洀 眀爀椀琀攀猀㨀ഊ<< What are your suggestions about dealing with vegetarians. >> ਀ഊMy solution to this has been to ask the vegetarian members of our shire to ਀愀猀猀椀猀琀 洀攀 戀礀 瀀爀漀瘀椀搀椀渀最 洀攀 眀椀琀栀 瘀攀最最椀攀 戀爀漀琀栀⸀  吀栀攀礀 爀漀甀琀椀渀攀氀礀 欀攀攀瀀 瘀攀最攀琀愀戀氀攀ഊpeelings in the fridge or freezer until they have enough to do a good batch ਀漀昀 戀爀漀琀栀 昀漀爀 琀栀攀椀爀 漀眀渀 甀猀攀⸀  䤀 猀椀洀瀀氀礀 琀攀氀氀 琀栀攀洀 栀漀眀 洀甀挀栀 䤀 琀栀椀渀欀 䤀 眀椀氀氀 渀攀攀搀Ⰰഊand ask them to note what vegetable bits are in it for the ingredients list. ਀圀栀攀渀 琀栀攀礀 栀愀瘀攀 渀漀琀 戀攀攀渀 愀戀氀攀 琀漀 搀漀 琀栀椀猀Ⰰ 䤀✀瘀攀 爀攀猀漀爀琀攀搀 琀漀 瘀攀最攀琀愀爀椀愀渀ഊvegetable bouillon or canned veggie broth (although those usually include ਀琀漀洀愀琀漀 愀洀漀渀最 琀栀攀 椀渀最爀攀搀椀攀渀琀猀⤀⸀ഊ ਀匀椀渀挀攀 瘀攀最最椀攀猀 漀昀琀攀渀 搀漀渀✀琀 最攀琀 挀甀琀 漀爀 瀀爀攀瀀愀爀攀搀 甀渀琀椀氀 挀氀漀猀攀爀 琀漀 琀栀攀 愀挀琀甀愀氀ഊfeast time, depending on what is being done with them, it might be little ਀洀漀爀攀 搀椀昀昀椀挀甀氀琀 琀漀 椀洀瀀氀攀洀攀渀琀 刀愀猀✀ 攀瘀攀爀ⴀ猀椀洀洀攀爀椀渀最 猀琀漀挀欀瀀漀琀 昀漀爀 瘀攀最最椀攀 戀爀漀琀栀 ⴀഊbut if you kept your own household peelings and started it with them, it ਀洀椀最栀琀 眀漀爀欀⸀ഊ ਀䄀氀琀栀漀甀最栀 愀琀 氀攀愀猀琀 漀渀攀 瀀攀爀猀漀渀 漀渀 琀栀椀猀 氀椀猀琀 搀漀攀猀渀✀琀 愀最爀攀攀 眀椀琀栀 洀攀Ⰰ 䤀 琀栀椀渀欀Ⰰ 椀昀ഊthe recipe does not specify that it has to be meat broth, and since we know ਀琀栀愀琀 瘀攀最攀琀愀戀氀攀猀 眀攀爀攀 戀漀椀氀攀搀 昀漀爀 瘀愀爀椀漀甀猀 搀椀猀栀攀猀Ⰰ 琀栀愀琀 椀琀 洀椀最栀琀 戀攀 爀攀愀猀漀渀愀戀氀攀ഊto use vegetable broth for dishes to be served during Lent. Until I get a ਀挀栀愀渀挀攀 琀漀 猀琀甀搀礀 愀渀礀 猀甀爀瘀椀瘀椀渀最 䰀攀渀琀攀渀 洀攀渀甀猀Ⰰ 愀渀搀 猀攀攀 椀昀 愀氀氀 漀昀 琀栀攀 搀椀猀栀攀猀 椀渀ഊthem use almond milk, or if there are others specifying "good broth", I think ਀甀猀椀渀最 瘀攀最攀琀愀戀氀攀 漀爀 瀀漀猀猀椀戀氀礀 昀椀猀栀 戀爀漀琀栀 琀漀 洀愀欀攀 瘀攀最攀琀愀爀椀愀渀 搀椀猀栀攀猀 椀猀 氀漀最椀挀愀氀⸀ഊ ਀䈀爀愀渀最眀愀礀渀愀 䴀漀爀最愀渀ഊ ਀ഊDate: Sat, 13 Nov 1999 10:22:25 EST ਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Good Broth ਀ഊmermayde at juno.com writes: ਀㰀㰀 唀猀攀 愀 戀漀甀焀甀攀琀 最愀爀渀椀 漀昀ഊ fresh or dried herbs, fresh bay leaf adds a whole dimension to the stock ਀ 愀氀氀 漀渀 椀琀猀 漀眀渀⸀ഊ ਀ 䌀栀爀椀猀琀椀愀渀渀愀 㸀㸀ഊ ਀䤀猀 琀栀攀爀攀 愀渀礀 攀瘀椀搀攀渀挀攀 琀栀愀琀 猀甀挀栀 愀 瀀爀漀挀攀搀甀爀攀 眀愀猀 甀猀攀搀 椀渀 琀栀攀 䴀䄀猀㼀 圀栀椀氀攀 䤀ഊwould tend to agree that the above procedure would produce a nice 'stock,' i ਀愀洀 氀攀攀爀礀 愀戀漀甀琀 愀瀀瀀氀礀椀渀最 椀琀 琀漀 洀攀搀椀攀瘀愀氀 挀漀漀欀攀爀礀⸀ഊ ਀吀栀攀 昀漀爀攀洀漀猀琀 瀀爀漀戀氀攀洀 琀栀愀琀 䤀 猀攀攀 椀猀 琀栀攀 椀渀琀爀漀搀甀挀琀椀漀渀 漀昀 昀氀愀瘀漀爀猀 ⠀攀⸀最⸀Ⰰ 戀愀礀ഊlaurel and others herbs) not mentioned in the original recipe. The second is ਀琀栀愀琀 甀猀椀渀最 猀甀挀栀 愀 琀攀挀栀渀椀焀甀攀 琀栀愀琀 礀漀甀 搀攀猀挀爀椀戀攀 焀甀椀挀欀氀礀 琀爀愀渀猀瀀漀猀攀猀 愀 猀椀洀瀀氀攀ഊbroth into a 'stock' which is a completely different thing. The third is that ਀琀栀攀爀攀 愀爀攀 猀攀瘀攀爀愀氀 琀攀挀栀渀椀焀甀攀猀 愀渀搀 猀甀最最攀猀琀椀漀渀猀 椀渀 洀攀搀椀攀瘀愀氀 洀愀渀甀猀挀爀椀瀀琀猀 眀栀椀挀栀ഊindicate the procedure for replacing broth with other liquids none of which ਀椀渀挀氀甀搀攀 瘀攀最攀琀愀戀氀攀 戀爀漀琀栀⸀ഊ ਀吀栀攀 搀攀猀挀爀椀瀀琀椀漀渀 䤀 最愀瘀攀 瀀爀攀瘀椀漀甀猀氀礀 眀漀甀氀搀 眀漀爀欀 愀渀搀 戀攀 氀攀猀猀 漀戀琀爀甀猀椀瘀攀 椀渀 琀栀攀ഊarea of adding undocumented flavors but I would personally never use it for ਀昀攀愀爀 漀昀 琀爀愀渀猀昀漀爀洀椀渀最 愀 瀀攀爀昀攀挀琀氀礀 愀挀挀攀瀀琀愀戀氀攀 瀀攀爀椀漀搀 爀攀挀椀瀀攀 椀渀琀漀 猀漀洀攀琀栀椀渀最ഊunnecessarily period-like. ਀ഊThe best way would be to simply follow and use period recipes that fit the ਀挀爀椀琀攀爀椀愀⸀ 䄀琀 琀栀攀 圀攀攀欀攀渀搀 漀昀 圀椀猀搀漀洀Ⰰ 䤀 栀愀搀 漀渀氀礀 漀渀攀 瀀攀爀猀漀渀 挀漀渀琀愀挀琀 洀攀 椀渀ഊadvance concerning an allergy to almonds. Since only one dish contained ਀愀氀洀漀渀搀猀Ⰰ 䤀 搀椀搀 渀漀琀栀椀渀最 琀漀 挀栀愀渀最攀 琀栀攀 洀攀渀甀 漀爀 爀攀挀椀瀀攀猀⸀ 䄀琀 琀栀攀 昀攀愀猀琀 猀椀琀攀Ⰰഊthere were several people who came to me with this 'food problem' or that ਀✀昀漀漀搀 瀀爀漀戀氀攀洀⸀✀ 䄀最愀椀渀 䤀 氀椀猀琀攀渀攀搀 琀漀 眀栀愀琀 琀栀攀礀 眀攀爀攀 猀愀礀椀渀最 愀渀搀 瀀漀椀渀琀攀搀 漀甀琀 琀栀攀ഊingredients list posted outside the kitchen and at the troll. I did not ਀挀栀愀渀最攀 琀栀攀 洀攀渀甀 漀爀 琀栀攀 爀攀挀椀瀀攀猀 愀渀搀 琀栀攀 昀攀愀猀琀攀爀猀 眀攀爀攀 愀戀氀攀 琀漀 最漀 愀眀愀礀 眀椀琀栀 琀栀攀ഊsatisfaction of knowing that the feast was an event happening and NOT a ਀爀攀猀琀愀甀爀愀渀琀 漀昀昀攀爀椀渀最⸀ 一漀 漀渀攀 氀攀昀琀 琀栀攀 栀愀氀氀 栀甀渀最爀礀 愀渀搀 挀漀洀瀀氀愀椀渀琀猀 漀昀 琀漀漀 洀甀挀栀ഊfood were heard by the end of service. The only real complaint with possible ਀洀攀爀椀琀 眀愀猀 琀栀愀琀 琀栀攀爀攀 眀愀猀 渀漀琀 攀渀漀甀最栀 戀爀攀愀搀⸀ 䤀 琀栀漀甀最栀琀 ㌀ 氀漀愀瘀攀猀 瀀攀爀 琀愀戀氀攀 眀愀猀ഊsufficient and still do given the large number of dishes served. ਀ഊI did use water to make the rice after the milk was scorched because I had ਀氀椀琀琀氀攀 挀栀漀椀挀攀 愀渀搀 椀琀 眀愀猀 愀 瀀攀爀椀漀搀 猀甀戀猀琀椀琀甀琀攀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Sat, 13 Nov 1999 11:14:24 EST ਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Good Broth ਀ഊBronwynmgn at aol.com writes: ਀㰀㰀 琀栀愀琀 椀琀 洀椀最栀琀 戀攀 爀攀愀猀漀渀愀戀氀攀 琀漀 甀猀攀 瘀攀最攀琀愀戀氀攀 戀爀漀琀栀 昀漀爀 搀椀猀栀攀猀 琀漀 戀攀 ഊserved during Lent. >> ਀ഊThe most common period reference to vegetable broth used as an ingredient ਀琀栀愀琀 䤀 挀漀甀氀搀 昀椀渀搀 椀猀 瀀攀愀 戀爀漀琀栀⸀ 䤀 昀漀甀渀搀 渀漀 爀攀昀攀爀攀渀挀攀猀 琀漀 漀琀栀攀爀 瘀攀最攀琀愀戀氀攀ഊbroth being used as substitutes for meat broth. They may or may not exist ਀戀甀琀 最椀瘀攀渀 琀栀攀 猀栀漀爀琀 琀椀洀攀 䤀 栀愀搀 琀漀 氀漀漀欀 昀漀爀 琀栀攀洀Ⰰ 䤀 昀漀甀渀搀 渀漀渀攀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Wed, 15 Dec 1999 15:31:35 -0500 ਀䘀爀漀洀㨀 䨀攀昀昀 䜀攀搀渀攀礀 㰀䨀䜀攀搀渀攀礀 愀琀 搀椀挀琀愀瀀栀漀渀攀⸀挀漀洀㸀ഊSubject: Re: SC - Need venison advice! ਀ഊ>>> Bernadette Crumb 12/15 2:22 PM >>> ਀㸀圀栀愀琀 䤀 眀愀渀琀 琀漀 欀渀漀眀 椀猀 椀昀 瘀攀渀椀猀漀渀 戀漀渀攀猀 洀愀欀攀 愀 最漀漀搀 戀愀猀攀 昀漀爀ഊ>broth? Everyone around here just throws theirs away and tells me ਀㸀琀栀愀琀 氀攀愀瘀椀渀最 琀栀攀 戀漀渀攀 椀渀 琀栀攀 洀攀愀琀 洀愀欀攀猀 椀琀 琀愀猀琀攀 最愀洀攀礀Ⰰ 戀甀琀 䤀ഊ>hate to waste these bits if they can really be used. ਀ഊI am not sure, but I think that a good broth can be made if you brown the bones first, and then use beer instead of water.... ਀ഊBrandu ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㔀 䐀攀挀 ㄀㤀㤀㤀 ㄀㔀㨀㐀㔀㨀㐀㘀 䔀匀吀ഊFrom: Aldyth at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 一攀攀搀 瘀攀渀椀猀漀渀 愀搀瘀椀挀攀℀ഊ ਀䤀 栀愀瘀攀 渀攀瘀攀爀 栀愀搀 最漀漀搀 氀甀挀欀 眀椀琀栀 琀栀攀 琀愀猀琀攀 漀昀 琀栀攀 戀爀漀琀栀 眀栀攀渀 䤀 甀猀攀搀 瘀攀渀椀猀漀渀ഊbones, so by and large I toss them after I butcher. I do roast the ribs ਀琀栀漀甀最栀Ⰰ 椀昀 䤀 栀愀瘀攀 渀漀琀 猀琀爀椀瀀瀀攀搀 琀栀攀洀 搀漀眀渀 昀漀爀 樀攀爀欀礀⸀  䈀攀 挀愀爀攀昀甀氀 最椀瘀椀渀最 琀栀攀ഊbones to your dogs, though. Venision is higher in protein then they may be ਀甀猀攀搀 琀漀Ⰰ 愀渀搀 椀琀 挀愀渀 栀愀瘀攀 猀漀洀攀 渀愀猀琀礀 挀漀渀猀攀焀甀攀渀挀攀猀 琀漀 挀氀攀愀渀 甀瀀Ⰰ 猀漀 琀漀 猀瀀攀愀欀⸀ഊMake sure you remove all visible fat before you package and freeze, or you ਀挀愀渀 最攀琀 琀栀攀 猀愀洀攀 最愀洀攀礀 琀愀猀琀攀⸀ഊ ਀䄀氀搀礀琀栀ഊ ਀ഊDate: Wed, 15 Dec 1999 20:38:09 -0500 ਀䘀爀漀洀㨀 ∀䄀氀搀攀爀琀漀渀Ⰰ 倀栀椀氀椀瀀瀀愀∀ 㰀瀀栀氀椀瀀 愀琀 洀漀爀最愀渀挀漀⸀渀攀琀㸀ഊSubject: Re: SC - Need venison advice! ਀ഊDefinitely save those bones and use them for broth! The gamy taste which so ਀洀愀渀礀 瀀攀漀瀀氀攀 漀戀樀攀挀琀 琀漀 愀挀琀甀愀氀氀礀 挀漀洀攀猀 昀爀漀洀 琀栀攀 昀愀琀Ⰰ 愀渀搀 眀栀椀氀攀 䤀 氀椀欀攀 椀琀Ⰰ 椀琀ഊis definitely an acquired taste. If you're not used to it, don't make a ਀猀琀漀挀欀 眀椀琀栀漀甀琀 爀漀愀猀琀椀渀最 琀栀攀 戀漀渀攀猀 昀椀爀猀琀ⴀ 爀漀愀猀琀椀渀最 栀攀氀瀀猀 爀攀渀搀攀爀 洀漀爀攀 漀昀 琀栀攀ഊfat away, so the flavor in that direction isn't as strong, and you'll get ਀洀漀爀攀 漀昀 琀栀攀 戀爀漀眀渀攀搀 昀氀愀瘀漀爀⸀ഊ ਀㰀猀渀椀瀀 漀昀 漀琀栀攀爀 瘀攀渀椀猀漀渀 椀渀昀漀 ⴀ 猀攀攀 瘀攀渀椀猀漀渀ⴀ洀猀最㸀ഊ ਀倀栀氀椀瀀ഊPhilippa Farrour ਀䌀愀攀爀 䘀爀椀最ഊSoutheastern Ohio ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㘀 䐀攀挀 ㄀㤀㤀㤀 　㠀㨀　㠀㨀　㐀 䔀匀吀ഊFrom: WOLFMOMSCA at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 一攀攀搀 瘀攀渀椀猀漀渀 愀搀瘀椀挀攀℀ഊ ਀吀愀欀攀 愀氀氀 琀栀攀 戀漀渀攀猀 愀渀搀 氀攀愀瘀椀渀最猀 愀渀搀 瀀甀琀 琀栀攀洀 椀渀 愀 挀漀瘀攀爀攀搀 爀漀愀猀琀椀渀最 瀀愀渀 眀椀琀栀ഊenough apple cider & scotch to cover. Roast them at 250 degrees for a long, ਀氀漀渀最 琀椀洀攀⸀  䔀瘀攀渀琀甀愀氀氀礀Ⰰ 礀漀甀✀氀氀 攀渀搀 甀瀀 眀椀琀栀 猀漀洀攀 爀攀愀氀氀礀 最爀攀愀琀 樀甀椀挀攀⸀  夀漀甀 挀愀渀ഊthen use this juice to marinade beef. We did this at a feast once, and we ਀昀漀漀氀攀搀 攀瘀攀爀礀漀渀攀⸀  䔀瘀攀渀 琀栀攀 猀攀愀猀漀渀攀搀 栀甀渀琀攀爀猀⼀瘀攀渀椀猀漀渀 最漀甀爀洀攀琀猀 琀栀漀甀最栀琀 琀栀攀礀ഊwere eating roasted venison, when in actuality it was just roast beef, soaked ਀椀渀 瘀攀渀椀猀漀渀 樀甀椀挀攀⸀  匀甀瀀攀爀 猀琀甀昀昀⸀ഊ ਀圀漀氀昀洀漀琀栀攀爀ഊ ਀ഊDate: Wed, 23 Feb 2000 07:56:35 -0500 ਀䘀爀漀洀㨀 最爀椀稀氀礀 愀琀 洀椀渀搀猀瀀爀椀渀最⸀挀漀洀ഊSubject: Re: Re: SC - chicken broth questions ਀ഊChris.Adler at westgroup.com writes: ਀㸀匀欀椀渀㼀 䤀渀琀漀 琀栀攀 戀爀漀琀栀⸀ 䄀氀眀愀礀猀 椀渀琀漀 琀栀攀 戀爀漀琀栀⸀ഊ>And don't forget to add the feet. ਀ഊHere's a boot to the head . . . we can buy chicken feet here in Atlanta, and the latest price I found is $2.29 per lb. That's more than their skinless, boneless thighs! The injustice of it all :o) ਀䤀 栀漀瀀攀 椀琀 椀猀 猀攀愀猀漀渀愀氀 愀渀搀 琀栀愀琀 昀攀攀琀 猀攀愀猀漀渀 戀爀椀渀最猀 搀漀眀渀 琀栀攀 瀀爀椀挀攀⸀  䘀攀攀琀 猀琀漀挀欀 椀猀 愀渀 椀渀挀爀攀搀椀戀氀攀 戀愀猀攀 昀漀爀 爀椀挀攀 搀椀猀栀攀猀⸀ഊ ਀渀椀挀挀漀氀漀 搀椀昀爀愀渀挀攀猀挀漀ഊ ਀ഊDate: Fri, 24 Mar 2000 17:51:15 -0500 ਀䘀爀漀洀㨀 ∀刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀∀ 㰀栀愀爀瀀攀爀 愀琀 椀搀琀⸀渀攀琀㸀ഊSubject: SC - A milestone, and a comment on cooking without meat ਀ഊI'm feeling somewhat pleased with myself. I have just finished the rough ਀搀爀愀昀琀 漀昀 搀攀 一漀氀愀✀猀 挀栀愀瀀琀攀爀 漀渀 洀攀愀琀 搀椀猀栀攀猀 ⴀⴀ ㄀㜀㤀 爀攀挀椀瀀攀猀℀℀ ⴀⴀ 愀渀搀 栀愀瘀攀 ഊbegun the Lenten section. As there are only 64 Lenten recipes, many ਀漀昀 琀栀攀洀 猀栀漀爀琀Ⰰ 䤀 栀愀瘀攀 栀椀最栀 栀漀瀀攀猀 漀昀 昀椀渀椀猀栀椀渀最 琀栀攀 琀爀愀渀猀氀愀琀椀漀渀 猀漀洀攀琀椀洀攀 ഊbefore the end of the current geological epoch. :-) ਀ഊThe introduction to the next chapter contains an interesting remark ਀愀戀漀甀琀 愀搀愀瀀琀椀渀最 洀攀愀琀 搀椀猀栀攀猀 昀漀爀 䰀攀渀琀攀渀 挀漀漀欀椀渀最⸀  䐀攀 一漀氀愀 猀愀礀猀㨀ഊ ਀∀䄀氀琀栀漀甀最栀 琀栀攀 瘀椀挀琀甀愀氀猀 琀栀愀琀 礀漀甀 挀愀渀 洀愀欀攀 昀漀爀 洀攀愀琀 搀愀礀猀 愀爀攀 椀渀昀椀渀椀琀攀Ⰰ ഊmany of them can be made in Lent, because in the chapters on those ਀瘀椀挀琀甀愀氀猀 眀栀攀爀攀 䤀 猀愀礀 琀漀 搀椀猀猀漀氀瘀攀 琀栀攀洀 眀椀琀栀 洀攀愀琀 戀爀漀琀栀Ⰰ 琀栀漀猀攀 猀愀甀挀攀猀 漀爀 ഊpottages can be dissolved with salt and oil and water, but first you have ਀琀漀 最椀瘀攀 椀琀 愀 戀漀椀氀⸀  䄀渀搀 椀渀 琀栀椀猀 洀愀渀渀攀爀 椀琀 椀猀 愀猀 最漀漀搀 愀猀 洀攀愀琀 戀爀漀琀栀 椀昀 椀琀 椀猀 ഊwell tempered with salt and if the oil is very fine, and in this manner, ਀洀愀渀礀 瘀椀挀琀甀愀氀猀 眀栀椀挀栀 愀爀攀 瀀甀琀 昀漀爀琀栀 昀漀爀 洀攀愀琀 搀愀礀猀 挀愀渀 戀攀 洀愀搀攀 椀渀 䰀攀渀琀⸀∀ഊ ਀䰀愀搀礀 䈀爀椀最栀椀搀 渀椀 䌀栀椀愀爀愀椀渀ഊSettmour Swamp, East (NJ) ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㈀㈀ 䄀瀀爀 ㈀　　　 　　㨀㐀㤀㨀　㐀 ⴀ　㐀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 搀愀爀礀漀氀攀猀ഊ ਀㸀 䤀 愀洀 瀀氀愀礀椀渀最 眀椀琀栀 愀 爀攀挀椀瀀攀 琀栀愀琀 挀愀氀氀猀 昀漀爀 昀爀攀猀栀 戀爀漀琀栀⸀⸀⸀椀琀 椀猀 愀 欀椀渀搀 漀昀ഊ> cream pie with strawberries. Any ideas as to what kind of broth? ਀㸀ഊ> gwyneth ਀ഊIn the Anglo-Norman recipe corpus, I'd guess the most common broths ਀猀瀀攀挀椀昀椀攀搀 眀漀甀氀搀 戀攀 ∀昀爀攀猀栀 戀爀漀琀栀 漀昀 戀攀攀昀∀ 漀爀 ∀漀昀 挀愀瀀漀渀猀∀⸀ 䤀渀 最攀渀攀爀愀氀Ⰰഊthese would be likely to be white bouillions/stocks made as a by-product ਀漀昀 戀漀椀氀椀渀最 洀攀愀琀猀Ⰰ 渀漀琀 戀爀漀眀渀 猀琀漀挀欀猀 洀愀搀攀 昀爀漀洀 爀漀愀猀琀攀搀 戀漀渀攀猀⸀ 夀漀甀✀搀ഊprobably want to use less water per pound of meat than the usual quart ਀瀀攀爀 瀀漀甀渀搀 最攀渀攀爀愀氀氀礀 挀愀氀氀攀搀 昀漀爀 椀渀 洀漀搀攀爀渀 猀琀漀挀欀 爀攀挀椀瀀攀猀Ⰰ 漀渀 琀栀攀ഊassumption you want to eat the meat you're boiling, rather than cooking ਀琀栀攀 洀攀愀琀 琀漀 戀漀渀攀ⴀ搀爀礀 爀愀最猀 愀渀搀 琀栀爀漀眀椀渀最 椀琀 愀眀愀礀⸀ 夀漀甀 洀椀最栀琀 琀爀礀 瀀攀爀栀愀瀀猀ഊtwo quarts of water for a four-pound baking chicken (egad, a ਀猀甀戀猀琀椀琀甀琀椀漀渀℀℀℀ 琀栀椀猀 椀猀 猀漀洀攀眀栀攀爀攀 戀攀琀眀攀攀渀 愀 爀漀愀猀琀攀爀 愀渀搀 愀 昀漀眀氀⤀ 漀爀 瀀椀攀挀攀ഊof beef. Start with cold water and simmer a chicken, depending on type, ਀戀攀琀眀攀攀渀 ㌀　 愀渀搀 㤀　 洀椀渀甀琀攀猀Ⰰ 漀爀 愀 瀀椀攀挀攀 漀昀 瀀漀琀ⴀ爀漀愀猀琀 琀礀瀀攀 戀攀攀昀Ⰰ 猀甀挀栀 愀猀ഊbottom round, chuck or brisket, for perhaps 2 hours. Cool your meat in ਀琀栀攀 戀爀漀琀栀Ⰰ 漀昀昀 琀栀攀 栀攀愀琀Ⰰ 昀漀爀 愀渀 栀漀甀爀 漀爀 猀漀Ⰰ 搀爀愀椀渀Ⰰ 猀欀椀洀 愀渀搀 猀琀爀愀椀渀 琀栀攀ഊbroth, or chill it overnight and lift off the fat that way. ਀ഊIf you find yourself using canned stock, your best bet would be one of ਀琀栀攀 氀漀眀ⴀ猀漀搀椀甀洀 挀栀椀挀欀攀渀 猀琀漀挀欀猀⸀ 䈀爀漀眀渀 戀攀攀昀 猀琀漀挀欀 眀漀甀氀搀 瀀爀漀戀愀戀氀礀 戀攀 琀漀漀ഊstrongly flavored for a dariole or doucet, and would be a less likely ਀挀愀渀搀椀搀愀琀攀Ⰰ 䤀 琀栀椀渀欀Ⰰ 昀漀爀 愀渀 愀挀挀甀爀愀琀攀氀礀 瀀爀攀瀀愀爀攀搀 搀椀猀栀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀 ഊ ਀ഊDate: Fri, 21 Apr 2000 22:39:28 -0700 (PDT) ਀䘀爀漀洀㨀 䠀甀攀琀琀攀 瘀漀渀 䄀栀爀攀渀猀 㰀愀栀爀攀渀猀栀愀瘀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: Subject: SC - daryoles ਀ഊI think that this is a perfect example of how the ਀洀攀搀椀攀瘀愀氀 挀漀漀欀 氀漀漀欀攀搀 愀琀 昀爀甀椀琀 愀渀搀 猀眀攀攀琀 搀椀猀栀攀猀 愀猀ഊcompared to how we now look at fruit and sweet dishes. ਀ഊIn today's world, we think of fruit as a salad ਀椀渀最爀攀搀椀攀渀琀 漀爀 愀 搀攀猀猀攀爀琀 椀渀最爀攀搀椀攀渀琀 漀爀 漀渀 漀挀挀愀猀椀漀渀 愀猀 愀ഊsauce for a main course. ਀ഊHowever, to the medieval cook a sweet strawberry pie ਀眀愀猀 洀漀爀攀 氀椀欀攀氀礀 琀漀 戀攀 氀漀漀欀攀搀 漀渀 愀猀 愀 猀椀搀攀 搀椀猀栀 琀栀愀渀 愀ഊdessert, which is why they used a meat broth or stock ਀椀渀 猀甀挀栀 愀 搀椀猀栀⸀  䄀 洀漀搀攀爀渀 挀漀漀欀 眀漀甀氀搀 渀攀瘀攀爀 琀栀椀渀欀 漀昀ഊputting meat broth in a strawberry pie because we ਀眀漀甀氀搀 渀攀瘀攀爀 挀漀渀猀椀搀攀爀 愀 猀眀攀攀琀 瀀椀攀 愀猀 愀 猀椀搀攀 搀椀猀栀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀 瀀氀攀愀猀攀 昀漀爀最椀瘀攀 洀礀 愀搀搀攀渀搀甀洀⸀  䤀 欀渀漀眀 礀漀甀 愀渀搀ഊa hundred others on the list know this, but I think ਀琀栀攀爀攀 愀爀攀 猀漀洀攀 渀漀瘀椀挀攀 挀漀漀欀猀 漀渀 琀栀椀猀 氀椀猀琀 眀栀漀 洀椀最栀琀 渀漀琀ഊknow this. ਀ഊHuette ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀㔀 䄀甀最 ㈀　　　 ㄀　㨀㄀　㨀㈀　 ⴀ　㜀　　 ⠀倀䐀吀⤀ഊFrom: Chris Stanifer ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䘀爀攀攀 䈀漀渀攀猀 昀漀爀 猀琀漀挀欀 ⠀眀愀猀 䄀氀漀猀攀搀 䈀攀攀昀⤀ഊ ਀ⴀ ⴀⴀⴀ 䨀攀昀昀 䜀攀搀渀攀礀 㰀䨀䜀攀搀渀攀礀 愀琀 搀椀挀琀愀瀀栀漀渀攀⸀挀漀洀㸀 眀爀漀琀攀㨀ഊ> The fat I get free at the supermarket, they ਀㸀 樀甀猀琀 琀栀爀漀眀 椀琀 愀眀愀礀 漀琀栀攀爀眀椀猀攀 猀漀 琀栀攀礀 愀爀攀 栀愀瀀瀀礀 琀漀 最椀瘀攀 椀琀 琀漀 洀攀⸀ഊ> I trim out the connective tissue and process everything lightly in the ਀㸀 挀甀椀猀椀渀愀爀琀⸀ഊ ਀䨀甀猀琀 愀 焀甀椀挀欀 渀漀琀攀 愀氀漀渀最 琀栀攀猀攀 氀椀渀攀猀Ⰰ 椀渀 挀愀猀攀 猀漀洀攀 漀昀ഊyou out there were not aware of this... ਀ഊWhen you buy "boneless" meat at the supermarket, or ਀栀愀瘀攀 琀栀攀 戀甀琀挀栀攀爀 搀攀ⴀ戀漀渀攀 琀栀攀 洀攀愀琀 昀漀爀 礀漀甀Ⰰ 礀漀甀 愀爀攀ഊstill paying for the bones. In most areas, if you ask ਀琀栀攀 戀甀琀挀栀攀爀 琀漀 最椀瘀攀 礀漀甀 琀栀攀 戀漀渀攀猀Ⰰ 愀猀 眀攀氀氀Ⰰ 琀栀攀礀 眀椀氀氀⸀ഊ I used to do this all the time when I worked in a ਀爀攀猀琀愀甀爀愀渀琀 眀栀攀爀攀 眀攀 洀愀搀攀 漀甀爀 漀眀渀 猀琀漀挀欀⸀  䴀漀猀琀 漀昀 琀栀攀ഊtime they were rib bones, chine bones or the like, and ਀渀漀琀 琀栀攀 䈀䔀匀吀 戀漀渀攀猀 昀漀爀 猀琀漀挀欀Ⰰ 戀甀琀 琀栀攀礀 挀攀爀琀愀椀渀氀礀ഊworked well enough FOR FREE. Of course, the best ਀戀漀渀攀猀 愀爀攀 琀栀漀猀攀 漀昀 礀漀甀渀最 瘀攀愀氀Ⰰ 瀀愀爀琀椀挀甀氀愀爀氀礀 琀栀攀ഊknuckle, but how often do you buy boneless veal ਀欀渀甀挀欀氀攀 琀栀攀猀攀 搀愀礀猀㼀ഊ ਀䈀愀氀琀栀愀稀愀爀 漀昀 䈀氀愀挀欀洀漀漀爀ഊ ਀ഊDate: Mon, 6 Nov 2000 09:14:01 -0600 (CST) ਀䘀爀漀洀㨀 瀀栀氀椀瀀 愀琀 洀漀爀最愀渀挀漀⸀渀攀琀ഊSubject: Re: SC - Meat jellies ਀ഊBrigid asked: ਀㸀 ㈀⸀ 圀漀甀氀搀 愀渀礀 漀昀 琀栀攀 攀砀瀀攀爀椀攀渀挀攀搀 挀漀漀欀猀 氀椀欀攀 琀漀 猀栀愀爀攀 琀栀攀椀爀 昀愀瘀漀爀椀琀攀 洀攀琀栀漀搀猀 漀昀ഊ> *completely* defatting a broth? My gravy separator did a decent job, but ਀㸀 洀椀猀猀攀搀 愀 氀椀琀琀氀攀 漀昀 琀栀攀 昀愀琀⸀ഊ ਀圀栀攀渀 䤀 洀愀欀攀 愀 戀爀漀琀栀 漀爀 愀 猀琀漀挀欀Ⰰ 䤀 甀猀甀愀氀氀礀 洀愀欀攀 椀琀 琀栀攀 搀愀礀 戀攀昀漀爀攀 愀渀搀ഊchill it. Next day, you can just lift out the fat solids, or if you ਀眀愀渀琀 琀栀攀洀 挀漀洀瀀氀攀琀攀氀礀 最漀渀攀Ⰰ 猀琀爀愀椀渀 琀栀攀洀 琀栀爀漀甀最栀 愀 猀椀攀瘀攀 漀爀 洀攀猀栀ഊstrainer. ਀ഊOne thing you might want to keep in mind, though- you may want a ਀氀椀琀琀氀攀 昀愀琀 椀渀 礀漀甀爀 戀爀漀琀栀ⴀ 椀琀 愀搀搀猀 愀 戀椀琀 漀昀 昀氀愀瘀漀爀⸀ 䤀 欀渀漀眀 眀栀攀渀 䤀 洀愀欀攀ഊmy shrimp stock, I use the shrimp heads (as well as the shells) ਀戀攀挀愀甀猀攀 琀栀攀 栀攀愀搀猀 栀愀瘀攀 愀 昀愀椀爀 愀洀漀甀渀琀 漀昀 昀愀琀 椀渀 琀栀攀洀Ⰰ 愀渀搀 猀琀爀愀椀渀 栀漀琀ഊ(collander, fine metal strainer, then coffee filter) so that I don't ਀氀漀猀攀 琀栀攀 琀愀猀琀礀 猀栀爀椀洀瀀 昀愀琀⸀ഊ ਀倀栀氀椀瀀ഊ ਀ഊDate: Mon, 06 Nov 2000 10:29:21 -0500 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - Meat jellies ਀ഊharper at idt.net wrote: ਀㸀 ㈀⸀ 圀漀甀氀搀 愀渀礀 漀昀 琀栀攀 攀砀瀀攀爀椀攀渀挀攀搀 挀漀漀欀猀 氀椀欀攀 琀漀 猀栀愀爀攀 琀栀攀椀爀 昀愀瘀漀爀椀琀攀 洀攀琀栀漀搀猀 漀昀ഊ> *completely* defatting a broth? My gravy separator did a decent job, but ਀㸀 洀椀猀猀攀搀 愀 氀椀琀琀氀攀 漀昀 琀栀攀 昀愀琀⸀ഊ ਀䄀栀Ⰰ 礀漀甀 最漀琀 琀栀攀 氀椀琀琀氀攀 戀氀漀戀 琀栀愀琀 氀椀欀攀猀 琀漀 栀漀氀攀 甀瀀 椀渀 琀栀攀 猀瀀漀甀琀 漀昀 琀栀攀ഊgravy separator, didn't you ; ) ? ਀ഊOnce you've skimmed it enough to reach the ਀琀椀渀礀ⴀ氀椀琀琀氀攀ⴀ搀漀琀猀ⴀ漀昀ⴀ昀愀琀ⴀ愀挀爀漀猀猀ⴀ琀栀攀ⴀ猀甀爀昀愀挀攀 猀琀愀最攀Ⰰ 礀漀甀 挀愀渀 甀猀攀 猀琀爀椀瀀猀 漀昀ഊclean brown paper, like butcher's paper, or even clean paper towels, ਀搀爀愀最最椀渀最 琀栀攀洀 戀礀 漀渀攀 攀渀搀 愀挀爀漀猀猀 琀栀攀 猀甀爀昀愀挀攀Ⰰ 焀甀椀挀欀氀礀 愀渀搀 爀攀瀀攀愀琀攀搀氀礀⸀ഊChange strips as needed. They'll absorb miniscule amounts of whatever ਀氀椀焀甀椀搀 琀栀攀礀 琀漀甀挀栀 昀椀爀猀琀Ⰰ 椀渀挀氀甀搀椀渀最 琀栀攀 昀愀琀 搀爀漀瀀氀攀琀猀⸀ 吀栀椀猀 椀猀 愀 瀀爀攀琀琀礀ഊstandard trick taught in cooking schools. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 㘀 一漀瘀 ㈀　　　 ㄀　㨀㔀㜀㨀㔀㌀ 䔀匀吀ഊFrom: Seton1355 at aol.com ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 搀攀ⴀ昀愀琀琀椀渀最ഊ ਀圀栀攀渀 䤀 眀愀渀琀 琀漀 搀攀ⴀ昀愀琀 挀栀椀挀欀攀渀 猀漀甀瀀Ⰰ 䤀 猀琀椀挀欀 椀琀 椀渀 琀栀攀 昀爀攀攀稀攀爀 昀漀爀 愀戀漀甀琀 愀渀 ഊhour or two. You want it to freeze, but not solidly. Then when you take the ਀猀漀甀瀀 漀甀琀Ⰰ 樀甀猀琀 氀椀昀琀 漀昀昀 琀栀攀 氀愀礀攀爀 漀昀 昀愀琀 琀栀愀琀 眀椀氀氀 栀愀瘀攀 昀爀漀稀攀渀⸀ഊ ਀倀栀椀氀氀椀瀀愀ഊ<< ਀ ㈀⸀ 圀漀甀氀搀 愀渀礀 漀昀 琀栀攀 攀砀瀀攀爀椀攀渀挀攀搀 挀漀漀欀猀 氀椀欀攀 琀漀 猀栀愀爀攀 琀栀攀椀爀 昀愀瘀漀爀椀琀攀 洀攀琀栀漀搀猀 ഊof *completely* defatting a broth? My gravy separator did a decent job, but ਀ 洀椀猀猀攀搀 愀 氀椀琀琀氀攀 漀昀 琀栀攀 昀愀琀⸀ഊ ਀ 䈀爀椀最栀椀搀 㸀㸀ഊ ਀ഊDate: Mon, 6 Nov 2000 11:30:47 -0800 (PST) ਀䘀爀漀洀㨀 一椀猀栀愀 䴀愀爀琀椀渀 㰀渀椀猀栀愀洀愀爀琀椀渀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: SC - easy way to defat stock... ਀ഊ>2. Would any of the experienced cooks like to sharetheir favorite ਀㸀 漀昀 ⨀挀漀洀瀀氀攀琀攀氀礀⨀ 搀攀昀愀琀琀椀渀最 愀 戀爀漀琀栀㼀  䴀礀 最爀愀瘀礀 猀攀瀀愀爀愀琀漀爀 搀椀搀 愀 搀攀挀攀渀琀 樀漀戀Ⰰ ഊ> but missed a little of the fat. ਀ഊI usually stick my stock (pot and all) into the ਀爀攀昀爀椀最攀爀愀琀漀爀Ⰰ 愀渀搀 氀攀愀瘀攀 椀琀 漀瘀攀爀 渀椀琀攀⸀ 䤀渀 琀栀攀 洀漀爀渀椀渀最ഊall of the fat is in a very obvious layer on the top. ਀䤀✀瘀攀 愀氀猀漀 栀攀愀爀搀 漀昀 瀀攀漀瀀氀攀 瀀漀甀爀椀渀最 挀漀漀氀攀搀 猀琀漀挀欀 漀瘀攀爀 愀ഊlined colander filled with ice. I've never done that ਀瀀愀爀琀椀挀甀氀愀爀 漀渀攀Ⰰ 戀甀琀 䤀✀瘀攀 栀攀愀爀搀 椀琀 眀漀爀欀猀⸀ ഊ ਀一椀猀栀愀ഊ ਀ഊDate: Mon, 26 Feb 2001 11:46:27 -0600 ਀䘀爀漀洀㨀 ∀䴀椀挀栀愀攀氀 䜀甀渀琀攀爀∀ 㰀挀漀甀渀琀最甀渀琀栀愀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: SC - Soup figuring? ਀ഊ>I guess we go about this quite differently. When I make soup, I usually do ਀㸀渀漀琀 爀漀愀猀琀 琀栀攀 挀栀椀挀欀攀渀猀Ⰰ 戀甀琀 戀漀椀氀 琀栀攀洀 琀漀 挀爀攀愀琀攀 戀漀琀栀 琀栀攀 猀琀漀挀欀 愀渀搀 琀栀攀 挀漀漀欀攀搀ഊ>chicken. ਀ഊEither way is acceptable, depending on the type of stock you ਀眀愀渀琀⸀ 刀漀愀猀琀椀渀最 琀栀攀 挀栀椀挀欀攀渀 昀椀爀猀琀 挀爀攀愀琀攀猀 愀 搀愀爀欀攀爀Ⰰ 爀椀挀栀攀爀ഊstock which is great for some dishes but is too strong for others. ਀䌀栀椀挀欀攀渀 瀀椀攀猀Ⰰ 栀攀愀爀琀礀 挀栀椀挀欀攀渀 猀琀攀眀猀Ⰰ 琀栀椀渀最猀 眀椀琀栀 昀甀氀氀ⴀ昀氀愀瘀漀爀 愀爀攀ഊgreat for a roasted chicken stock. But if you want something lighter ਀漀爀 洀漀爀攀 搀攀氀椀挀愀琀攀 琀栀攀渀 琀栀攀 戀漀椀氀攀搀 挀栀椀挀欀攀渀 猀琀漀挀欀 椀猀 渀攀攀搀攀搀⸀ 䈀甀琀 礀漀甀ഊcan never really go wrong with the boiled stock. ਀ഊ>Kiri ਀ഊGunthar ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 　㐀 䄀瀀爀 ㈀　　㄀ ㄀㜀㨀㌀㜀㨀㔀　 ഊFrom: "Vincent Cuenca" ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀㨀瀀椀最 瀀愀爀琀猀ഊ ਀㸀䤀 爀攀愀搀 ∀猀漀洀攀眀栀攀爀攀∀ 瀀漀爀欀 洀愀欀攀猀 琀漀漀 猀眀攀攀琀 愀 猀琀漀挀欀Ⰰ 愀渀搀 椀猀渀✀琀 最漀漀搀 昀漀爀 甀猀椀渀最 ഊ>with any other type meat. ਀ഊFunny, I haven't found this to be true. Of course, I have a tendency to mix ਀戀漀渀攀猀Ⰰ 甀猀甀愀氀氀礀 瀀漀爀欀 愀渀搀 挀栀椀挀欀攀渀Ⰰ 愀渀搀 愀搀搀 氀攀攀欀 最爀攀攀渀猀 愀渀搀 愀 昀攀眀 猀氀椀挀攀猀 漀昀 ഊginger. Also I tend not to use the stock for soup, but rather for sauces ਀愀渀搀 最爀愀瘀椀攀猀 愀渀搀 猀漀 昀漀爀琀栀⸀ഊ ਀嘀椀挀攀渀琀攀ഊ ਀ഊDate: Thu, 19 Jul 2001 09:45:05 -0400 ਀䘀爀漀洀㨀 樀漀栀渀渀愀 栀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊTo: sca-cooks at ansteorra.org ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀  䤀渀最爀攀搀椀攀渀琀猀 氀椀猀琀 匀伀唀倀 䈀䄀匀䔀匀ഊ ਀䤀昀 礀漀甀 挀愀渀 洀愀渀愀最攀 愀 琀爀椀瀀 琀漀 愀 最漀漀搀 昀漀漀搀⼀爀攀猀琀愀甀爀愀渀琀 眀栀漀氀攀猀愀氀攀爀Ⰰഊ then you ought to be able to obtain professional soup bases. ਀ 夀漀甀 挀愀渀 洀愀椀氀 漀爀搀攀爀 琀栀攀洀 愀氀猀漀 昀爀漀洀 愀 渀甀洀戀攀爀 漀昀 瀀氀愀挀攀猀Ⰰഊ including PENZYS SPICES in Wisconsin. WWW.PENZYS.COM or ਀ ㄀ⴀ㠀　　ⴀ㜀㐀㄀ⴀ㜀㜀㠀㜀⸀ 吀栀攀礀 愀爀攀渀✀琀 漀昀昀攀爀椀渀最 愀 瘀攀最攀琀愀爀椀愀渀 戀愀猀攀ഊat the moment, but they do offer ham, pork, seafood, beef, ਀挀栀椀挀欀攀渀 愀渀搀 琀甀爀欀攀礀⸀ 吀爀礀 琀栀漀猀攀 昀漀爀 愀 挀漀洀瀀愀爀椀猀漀渀 琀漀 礀漀甀爀 氀椀琀琀氀攀ഊgrocery store cubes. ਀ഊJohnnae llyn Lewis ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㌀㄀ 䨀愀渀 ㈀　　㈀ ㈀㌀㨀㔀㘀㨀㌀㈀ ⴀ　㘀　　ഊTo: sca-cooks at ansteorra.org ਀䘀爀漀洀㨀 䜀漀爀最攀漀甀猀 䴀甀椀爀攀搀愀挀栀 㰀洀甀椀爀攀搀愀挀栀 愀琀 戀洀攀攀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Duck bones, and other parts ਀ഊ>Definitely roast them. How do I know this? Well, I didn't, until about a ਀㸀礀攀愀爀 愀最漀 䤀 眀愀渀琀攀搀 琀漀 洀愀欀攀 愀 戀攀攀昀 戀愀爀氀攀礀 猀漀甀瀀Ⰰ 愀渀搀 洀愀渀愀最攀搀 琀漀 瀀爀漀搀甀挀攀 琀栀攀ഊ>most insipid, pallid, boring excuse for a beef stock... So then I ਀㸀搀攀挀椀搀攀搀 琀栀愀琀 洀愀礀戀攀 䤀 猀栀漀甀氀搀 氀攀愀爀渀 栀漀眀⸀ഊ ਀䄀䠀栀栀Ⰰ 戀甀琀 昀漀爀 猀漀甀瀀Ⰰ 漀渀攀 眀漀甀氀搀渀✀琀 爀漀愀猀琀 琀栀攀 戀漀渀攀猀 愀渀搀 眀漀甀氀搀 攀渀搀 甀瀀 眀椀琀栀 眀栀愀琀ഊis called "White stock" or fond blanc. Typical reason for insipid fond ਀戀氀愀渀挀 椀猀 琀漀漀 洀甀挀栀 眀愀琀攀爀Ⰰ 渀漀琀 攀渀漀甀最栀 愀爀漀洀愀琀椀挀 攀氀攀洀攀渀琀猀⸀⸀⸀ഊ ਀䈀爀漀眀渀 猀琀漀挀欀猀Ⰰ 漀爀 昀漀渀搀 戀爀甀渀Ⰰ 眀栀攀爀攀 戀漀渀攀猀 愀爀攀 爀漀愀猀琀攀搀 愀爀攀 甀猀甀愀氀礀 椀渀琀攀渀搀攀搀 昀漀爀ഊsauces ਀ഊGorgeous Muiredach ਀刀漀欀欀攀栀攀愀氀搀攀渀 匀栀椀爀攀ഊMiddle Kingdom ਀愀欀愀ഊNicolas Steenhout ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 㜀 䴀愀爀 ㈀　　㈀ 　㘀㨀㌀　㨀㐀㄀ ⴀ　㔀　　ഊTo: sca-cooks at ansteorra.org ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] onion soup not period? ਀ഊAlso sprach Stefan li Rous: ਀㸀夀漀甀✀爀攀 渀漀琀 琀栀攀 昀椀爀猀琀 琀漀 愀猀欀 愀戀漀甀琀 琀栀椀猀⸀ 䤀 愀猀欀攀搀 愀 瘀攀爀礀 猀椀洀椀氀愀爀 焀甀攀猀琀椀漀渀ഊ>here some time ago. Most of the period onion soups we have are, I think, ਀㸀眀栀椀琀攀 猀漀甀瀀猀 椀渀 愀渀 愀氀洀漀渀搀 洀椀氀欀 漀爀 猀椀洀椀氀愀爀 戀愀猀攀⸀ 䤀 琀栀椀渀欀 琀栀攀 搀愀爀欀攀爀Ⰰ 戀爀漀琀栀ഊ>based onion soups show up later. I'm not sure that we came to a ਀㸀挀漀渀挀氀甀猀椀瘀攀 愀渀猀眀攀爀⸀ 䤀昀 猀漀洀攀漀渀攀 挀愀渀 瀀漀椀渀琀 洀攀 琀漀 猀漀洀攀 攀愀爀氀礀 椀渀 瀀攀爀椀漀搀Ⰰഊ>dark onion soups, I'd like to hear about it. ਀ഊIn general, one of the big limitations on soups in period Europe is ਀氀椀欀攀氀礀 琀漀 戀攀 愀渀 攀昀昀攀挀琀椀瘀攀 愀戀猀攀渀挀攀 漀昀 戀爀漀眀渀 猀琀漀挀欀猀⸀ 圀栀椀氀攀 䤀 挀漀甀氀搀 猀攀攀ഊthe bones from roast meat going into the stockpot (hopefully not ਀愀昀琀攀爀 戀攀椀渀最 愀洀漀渀最 琀栀攀 猀挀攀渀琀攀搀 爀甀猀栀攀猀 愀渀搀 挀栀攀眀攀搀 戀礀 搀漀最猀⤀Ⰰ 琀栀攀 欀椀渀搀 漀昀ഊcaramelization of the bones required for a good brown beef or veal ਀猀琀漀挀欀 搀漀攀猀渀✀琀 猀攀攀洀 琀漀 戀攀 栀愀瀀瀀攀渀椀渀最 椀渀 瀀攀爀椀漀搀Ⰰ 䄀䘀䄀䤀䬀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Thu, 7 Mar 2002 10:38:00 -0500 ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 漀渀椀漀渀 猀漀甀瀀 渀漀琀 瀀攀爀椀漀搀㼀ഊ ਀䄀氀猀漀 猀瀀爀愀挀栀 䄀 䘀 䴀甀爀瀀栀礀㨀ഊ>Remember, when I posted a while back about making a brown stock (or, in ਀㸀洀礀 挀愀猀攀Ⰰ 渀漀琀 洀愀欀椀渀最 愀 爀攀愀氀氀礀 戀爀漀眀渀 猀琀漀挀欀⤀ 昀漀爀 猀漀甀瀀Ⰰ 䴀甀椀爀搀愀挀栀 最攀渀琀氀礀ഊ>explained to me that you don't use brown stock for soup anyway. You ਀㸀攀砀瀀氀愀椀渀攀搀 琀漀 栀椀洀 琀栀愀琀 甀猀 眀攀椀爀搀 䄀洀攀爀椀挀愀渀猀 搀漀⸀⸀⸀ഊ ਀圀攀椀爀搀 䄀洀攀爀椀挀愀渀猀 ⠀琀洀⤀ 栀愀瘀攀 戀攀攀渀 欀渀漀眀渀 琀漀 甀猀攀 戀爀漀眀渀 猀琀漀挀欀 昀漀爀 猀漀甀瀀猀Ⰰഊeither because (a) they are using canned beef broth, and I have never ਀猀攀攀渀 挀愀渀渀攀搀 眀栀椀琀攀 戀攀攀昀 猀琀漀挀欀㬀 椀琀 愀瀀瀀攀愀爀猀 琀漀 戀攀 椀渀瘀愀爀椀愀戀氀礀 戀爀漀眀渀Ⰰ 漀爀ഊ(b) for certain specialty soups such as French Onion Soup, which in ਀䄀洀攀爀椀挀愀 洀愀礀 栀愀瘀攀 愀戀漀甀琀 愀猀 洀甀挀栀 琀漀 搀漀 眀椀琀栀 䘀爀愀渀挀攀Ⰰ 挀漀渀挀攀瀀琀甀愀氀氀礀Ⰰ 愀猀ഊFrench Fries (i.e. little to none), various English soups such as ਀䈀爀漀眀渀 圀椀渀搀猀漀爀 匀漀甀瀀Ⰰ 䴀漀挀欀 吀甀爀琀氀攀 匀漀甀瀀Ⰰ 攀琀挀⸀ 䴀漀猀琀 嘀攀最攀琀愀戀氀攀 䈀攀攀昀 猀漀甀瀀猀ഊ(a style that may be influenced by the canned soup industry) seem to ਀甀猀攀 戀爀漀眀渀 猀琀漀挀欀⸀ഊ ਀䤀琀 洀愀礀 眀攀氀氀 戀攀 琀栀愀琀 琀漀搀愀礀Ⰰ 眀栀椀琀攀 猀琀漀挀欀 椀猀 瀀爀攀昀攀爀爀攀搀 昀漀爀 猀漀甀瀀猀 椀渀ഊFrance for some reason of tradition or taste, and we all know ਀䄀洀攀爀椀挀愀渀猀 栀愀瘀攀 瀀爀攀挀椀漀甀猀 昀攀眀 琀爀愀搀椀琀椀漀渀猀 愀渀搀 攀瘀攀渀 氀攀猀猀 琀愀猀琀攀 ⠀漀爀 愀琀ഊleast that is our rep). ਀ഊ>So, what does that say about the question of brown stock in soup in ਀㸀瀀攀爀椀漀搀 䔀甀爀漀瀀攀㼀 䤀昀 椀琀 椀猀渀✀琀 猀琀愀渀搀愀爀搀 渀漀眀Ⰰ 愀琀 氀攀愀猀琀 椀渀 昀椀渀攀 䘀爀攀渀挀栀ഊ>cooking, is the problem not that it didn't happen, but that we (perhaps ਀㸀椀渀挀漀爀爀攀挀琀氀礀⤀ 琀栀椀渀欀 椀琀 猀栀漀甀氀搀㼀 䄀洀 䤀 洀愀欀椀渀最 猀攀渀猀攀㼀ഊ ਀䰀攀猀猀攀攀⸀ 圀栀愀琀 䤀✀洀 猀愀礀椀渀最 椀猀 琀栀愀琀 眀栀椀氀攀 洀攀搀椀攀瘀愀氀 爀攀挀椀瀀攀猀 愀爀攀 昀甀氀氀 漀昀ഊreferences to beef broth, I don't know how much of it is made ਀猀瀀攀挀椀昀椀挀愀氀氀礀 开琀漀 戀攀 猀琀漀挀欀开Ⰰ 爀愀琀栀攀爀 琀栀愀渀 愀猀 愀 戀礀瀀爀漀搀甀挀琀 漀昀 戀漀椀氀椀渀最ഊbeef. This would be more akin to a white beef boullion, generally ਀洀漀爀攀 渀攀甀琀爀愀氀氀礀 昀氀愀瘀漀爀攀搀Ⰰ 眀椀琀栀 瀀攀爀栀愀瀀猀 氀攀猀猀 最攀氀愀琀椀渀⸀ 吀栀攀 洀漀搀攀爀渀ഊFrench, while they do make brown stock for various purposes, don't ਀猀攀攀洀 琀漀 琀攀渀搀 琀漀 甀猀攀 氀攀昀琀漀瘀攀爀 ⠀挀漀漀欀攀搀⤀ 戀漀渀攀猀 瘀攀爀礀 漀昀琀攀渀⸀ 刀愀琀栀攀爀Ⰰ 琀栀攀礀ഊroast raw bones to caramelize them for brown stock, and the stock is ਀渀漀琀 琀栀攀 戀礀瀀爀漀搀甀挀琀 漀昀 愀渀漀琀栀攀爀 挀漀漀欀椀渀最 瀀爀漀挀攀猀猀Ⰰ 眀栀椀挀栀 䤀 猀甀猀瀀攀挀琀 椀猀 琀栀攀ഊcase for a lot of medieval recipes. ਀ഊOf course, the French preference for white stocks in soup may ਀愀挀琀甀愀氀氀礀 猀甀瀀瀀漀爀琀 琀栀攀 椀搀攀愀 琀栀愀琀 氀椀琀琀氀攀 漀爀 渀漀 戀爀漀眀渀 猀琀漀挀欀 眀愀猀 甀猀攀搀 椀渀ഊperiod; it may simply be a throwback to medieval eating habits, ਀攀猀瀀攀挀椀愀氀氀礀 洀椀搀搀氀攀 愀渀搀 氀漀眀攀爀ⴀ挀氀愀猀猀 攀愀琀椀渀最 栀愀戀椀琀猀⸀ 䈀攀愀爀 椀渀 洀椀渀搀 琀栀愀琀 椀渀ഊFrance, the evening meal for the lower classes and country people ਀昀攀愀琀甀爀攀搀 猀漀甀瀀 焀甀椀琀攀 漀昀琀攀渀 椀渀 瀀愀猀琀 挀攀渀琀甀爀椀攀猀 ⠀愀渀搀 昀漀爀 愀氀氀 䤀 欀渀漀眀Ⰰഊtoday); the name of the meal in French (and in English) is ਀攀琀礀洀漀氀漀最椀挀愀氀氀礀 氀椀渀欀攀搀 琀漀 猀漀甀瀀⸀ 倀漀漀爀攀爀 瀀攀漀瀀氀攀 瀀爀漀戀愀戀氀礀 琀攀渀搀攀搀 渀漀琀 琀漀ഊhave ovens or fuel for stuff like roasting bones (assuming they even ਀栀愀搀 猀甀挀栀 琀栀椀渀最猀 昀漀爀 挀漀漀欀椀渀最 洀攀愀琀猀⤀Ⰰ 眀栀攀爀攀愀猀 戀爀漀眀渀 猀琀漀挀欀猀 昀漀爀 戀爀漀眀渀ഊsauces to go on grilled, roast, and sauteed meats, seems to suggest a ਀猀漀洀攀眀栀愀琀 栀椀最栀攀爀 猀漀挀椀漀ⴀ攀挀漀渀漀洀椀挀 瀀漀猀椀琀椀漀渀 琀栀愀渀 琀栀攀 最甀礀 瀀椀挀琀甀爀攀搀 猀甀瀀瀀椀渀最ഊin "The Bean-Eater". ਀ഊWhat I know for sure is that I've never seen any evidence in medieval ਀爀攀挀椀瀀攀猀 琀漀 猀甀最最攀猀琀 琀栀愀琀 戀爀漀眀渀 猀琀漀挀欀 眀愀猀 甀猀攀搀Ⰰ 漀爀 攀瘀攀渀 琀栀愀琀 猀琀漀挀欀 洀愀搀攀ഊfrom bones is what is being called for, rather than broth made by ਀戀漀椀氀椀渀最 洀攀愀琀 ⴀⴀ 琀栀攀 昀爀攀焀甀攀渀琀 爀攀焀甀椀爀攀洀攀渀琀 戀攀椀渀最 ∀最漀漀搀 戀爀漀琀栀 漀昀 最漀漀搀ഊbeef," etc. ਀ഊAdamantius ਀ഊ ਀䘀爀漀洀㨀 ∀刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀∀ 㰀爀挀洀愀渀渀㐀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀ഊTo: sca-cooks at ansteorra.org ਀䐀愀琀攀㨀 吀栀甀Ⰰ 㜀 䴀愀爀 ㈀　　㈀ ㈀㄀㨀㐀㜀㨀㔀　 ⴀ　㔀　　ഊSubject: Re: [Sca-cooks] onion soup not period? ਀ഊOn 7 Mar 2002, at 6:30, Philip & Susan Troy wrote: ਀㸀 䤀渀 最攀渀攀爀愀氀Ⰰ 漀渀攀 漀昀 琀栀攀 戀椀最 氀椀洀椀琀愀琀椀漀渀猀 漀渀 猀漀甀瀀猀 椀渀 瀀攀爀椀漀搀 䔀甀爀漀瀀攀 椀猀ഊ> likely to be an effective absence of brown stocks. While I could see ਀㸀 琀栀攀 戀漀渀攀猀 昀爀漀洀 爀漀愀猀琀 洀攀愀琀 最漀椀渀最 椀渀琀漀 琀栀攀 猀琀漀挀欀瀀漀琀 ⠀栀漀瀀攀昀甀氀氀礀 渀漀琀 愀昀琀攀爀ഊ> being among the scented rushes and chewed by dogs), the kind of ਀㸀 挀愀爀愀洀攀氀椀稀愀琀椀漀渀 漀昀 琀栀攀 戀漀渀攀猀 爀攀焀甀椀爀攀搀 昀漀爀 愀 最漀漀搀 戀爀漀眀渀 戀攀攀昀 漀爀 瘀攀愀氀ഊ> stock doesn't seem to be happening in period, AFAIK. ਀ഊI've seen a number of recipes that say to take meat broth (type of ਀洀攀愀琀 甀渀猀瀀攀挀椀昀椀攀搀⤀ 愀渀搀 挀漀氀漀爀 椀琀 礀攀氀氀漀眀 眀椀琀栀 猀愀昀昀爀漀渀⸀  吀栀愀琀 眀漀甀氀搀渀✀琀ഊwork with a brown stock. ਀ഊAs far as onion soup with cheese, there's cebollada in Nola. No ਀戀爀攀愀搀Ⰰ 琀栀漀甀最栀⸀  䤀 戀攀氀椀攀瘀攀 䌀愀爀椀愀搀漀挀 愀渀搀 䔀氀椀稀愀戀攀琀栀 搀椀搀 愀 爀攀搀愀挀琀椀漀渀 漀昀ഊit. It does call for almond milk as an ingredient. ਀ഊBrighid ni Chiarain *** mka Robin Carroll-Mann ਀䈀愀爀漀渀礀 漀昀 匀攀琀琀洀漀甀爀 匀眀愀洀瀀Ⰰ 䔀愀猀琀 䬀椀渀最搀漀洀ഊ ਀ഊFrom: "AnnaMarie" ਀吀漀㨀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] Chicken broth ਀䐀愀琀攀㨀 匀甀渀Ⰰ 㠀 䐀攀挀 ㈀　　㈀ 　㤀㨀　㐀㨀㈀㔀 ⴀ　㜀　　ഊ ਀㸀 䤀猀 琀栀攀爀攀 愀渀 攀挀漀渀漀洀椀挀愀氀 眀愀礀 琀漀 洀愀欀攀 氀愀爀最攀 焀甀愀渀琀椀琀椀攀猀 漀昀 挀栀椀挀欀攀渀ഊ> broth without resorting to cubes and concentrates? Can cheap ਀㸀 挀栀椀挀欀攀渀 瀀愀爀琀猀 氀椀欀攀 戀愀挀欀猀 愀渀搀 眀椀渀最猀 戀攀 甀猀攀搀 昀漀爀 琀栀椀猀 瀀甀爀瀀漀猀攀㼀ഊ> ਀㸀 䈀爀椀最栀椀搀 渀椀 䌀栀椀愀爀愀椀渀 ⨀⨀⨀ 洀欀愀 刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀ഊ> Barony of Settmour Swamp, East Kingdom ਀ഊI make my chicken stock in this manner (it's the pre-curser to alot of ਀挀栀椀挀欀攀渀 猀漀甀瀀⤀⸀  夀漀甀 挀漀甀氀搀 愀氀眀愀礀猀 猀挀愀氀攀 戀愀挀欀 漀渀 栀漀眀 洀愀渀礀 挀栀椀挀欀攀渀猀 琀漀漀⸀ഊ ਀吀眀攀氀瘀攀 挀栀椀挀欀攀渀猀 ⴀ 挀甀琀 琀栀攀洀 甀瀀⸀  倀甀琀 戀爀攀愀猀琀猀 椀渀 戀愀最猀 昀漀爀 洀攀愀氀猀⸀  倀甀琀 氀攀最猀 愀渀搀ഊthighs aside for soup. Put wings aside for Buffalo Sauce. ਀ഊTake backs, all excess skin (I tend to skin the breasts and leg/thigh parts ਀琀漀漀⤀⸀  倀甀琀 琀栀攀洀 椀渀 愀 氀愀爀最攀 猀琀漀挀欀 瀀漀琀Ⰰ 挀漀瘀攀爀 眀椀琀栀 眀愀琀攀爀Ⰰ 愀搀搀 漀渀椀漀渀猀 ⠀㈀ 挀甀琀ഊinto quarters), three stalks of celery cut into largish pieces, make a ਀戀漀甀焀甀攀琀 最愀爀渀椀 眀椀琀栀 瀀攀瀀瀀攀爀挀漀爀渀猀Ⰰ 挀氀漀瘀攀猀Ⰰ 戀愀礀 氀攀愀瘀攀猀Ⰰ 最愀爀氀椀挀 挀氀漀瘀攀猀 愀渀搀ഊwhatever other spices you like. I usually make four small bags so they'll ਀洀椀砀 愀爀漀甀渀搀⸀  䈀爀椀渀最 琀漀 愀 戀漀椀氀 愀渀搀 猀欀椀洀 琀栀攀 猀挀甀洀 漀昀昀⸀  䐀漀眀渀 琀漀 愀 猀椀洀洀攀爀 昀漀爀ഊeight hours. Strain out all the solids, you usually get enough meat off ਀琀栀攀 戀愀挀欀猀 昀漀爀 挀栀椀挀欀攀渀 椀渀 最爀愀瘀礀 漀瘀攀爀 琀漀愀猀琀Ⰰ 䈀漀渀甀猀℀℀  倀甀琀 琀栀攀 氀椀焀甀椀搀 戀愀挀欀 椀渀琀漀ഊthe stockpot. ਀ഊI put it overnight in the garage (I only do this in the dead of winter) and ਀琀栀攀 渀攀砀琀 洀漀爀渀椀渀最 猀欀椀洀 漀昀昀 琀栀攀 猀挀栀洀愀氀琀稀⸀  夀漀甀 琀栀攀渀 栀愀瘀攀 愀 樀攀氀氀礀 氀椀欀攀 猀琀漀挀欀⸀ഊSometimes I just freeze this or sometimes I make it all into soup. YMMV. ਀ഊKristianne ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ 㠀 䐀攀挀 ㈀　　㈀ ㄀㌀㨀㐀㤀㨀　㔀 ⴀ　㔀　　ഊTo: sca-cooks at ansteorra.org ਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ 㰀愀搀愀洀愀渀琀椀甀猀⸀洀愀最椀猀琀攀爀 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀ഊSubject: RE: [Sca-cooks] Chicken broth ਀ഊAlso sprach Gorgeous Muiredach: ਀㸀䤀 搀漀渀✀琀 戀漀琀栀攀爀 眀椀琀栀 猀椀攀瘀攀 愀渀搀 攀猀瀀攀挀椀愀氀氀礀 渀漀琀 挀漀昀昀攀攀 昀椀氀琀攀爀猀⸀  䄀最愀椀渀Ⰰ 椀昀ഊ>you've controlled your heat and removed the stock outof the pot carefully, ਀㸀礀漀甀 搀漀渀琀✀ 渀攀攀搀 琀漀 猀琀爀愀椀渀 氀椀欀攀 琀栀愀琀Ⰰ 愀猀 椀洀瀀甀爀椀琀椀攀猀 猀栀漀甀氀搀 戀攀 洀漀猀琀氀礀ഊ>out. Plus if you let it sit over night, it's going to drop to the bottom ਀㸀愀渀搀 昀氀漀愀琀 愀琀 琀栀攀 猀甀爀昀愀挀攀⸀ഊ ਀圀栀愀琀 栀攀 猀愀椀搀⸀ 䄀渀漀琀栀攀爀 甀猀攀昀甀氀 琀爀椀挀欀 ⠀䤀 昀椀渀搀㬀 夀䴀䴀嘀⤀ 椀猀 琀漀 猀椀洀洀攀爀 礀漀甀爀ഊliquid, once it has begun to boil and actually turn into stock, ਀爀愀琀栀攀爀 琀栀愀渀 樀甀猀琀 眀愀琀攀爀 眀椀琀栀 猀琀甀昀昀 椀渀 椀琀Ⰰ 眀椀琀栀 琀栀攀 瀀漀琀 猀氀椀最栀琀氀礀ഊoff-center on the burner. What you then end up with is a hot spot ਀眀栀椀挀栀Ⰰ 椀渀猀琀攀愀搀 漀昀 猀椀洀洀攀爀椀渀最 愀渀搀 猀攀渀搀椀渀最 挀漀渀挀攀渀琀爀椀挀 爀椀瀀瀀氀攀猀 漀甀琀 昀爀漀洀ഊthe center of the surface, sends waves off from one edge to the ਀漀琀栀攀爀⸀ 䤀渀 瀀爀愀挀琀椀挀攀Ⰰ 琀栀椀猀 挀爀攀愀琀攀猀 愀 眀愀搀 漀昀 猀甀爀昀愀挀攀 最甀渀欀 愀渀搀 昀愀琀 眀栀椀挀栀ഊcollects all together on one edge of the pot, making skimming and ਀爀攀洀漀瘀愀氀 漀昀 猀愀椀搀 最甀渀欀 愀 氀漀琀 攀愀猀椀攀爀⸀ഊ ਀䄀戀猀漀氀甀琀攀 搀攀愀琀栀 ⠀琀栀攀 漀昀昀椀挀椀愀氀 挀愀甀猀攀 漀昀 搀攀愀琀栀 漀昀 洀礀 洀漀琀栀攀爀ⴀ椀渀ⴀ氀愀眀✀猀ഊsoups) results from boiling the stock after the initial boil, but ਀戀攀昀漀爀攀 爀攀洀漀瘀椀渀最 琀栀攀 猀漀氀椀搀猀 ⠀漀爀 琀栀攀 猀琀漀挀欀 琀栀攀爀攀昀爀漀洀Ⰰ 洀漀爀攀 愀挀挀甀爀愀琀攀氀礀⤀Ⰰഊwhich is how you can get that greasy, thick, white dishwatery stuff, ਀椀渀 眀栀椀挀栀 瘀愀爀椀漀甀猀 昀愀琀猀 愀渀搀 瀀愀爀琀椀挀甀氀愀琀攀猀 眀栀椀挀栀 愀爀攀 猀甀瀀瀀漀猀攀搀 琀漀 攀椀琀栀攀爀ഊsettle out or float on the surface, become mixed and emulsified into ਀礀漀甀爀 氀椀焀甀椀搀⸀ 一漀眀Ⰰ 礀漀甀 挀愀渀 戀漀椀氀 礀漀甀爀 猀琀漀挀欀 搀漀眀渀 琀漀 愀 最氀愀稀攀 椀昀 礀漀甀 眀愀渀琀ഊto, but not before skimming, straining and/or otherwise removing it ਀昀爀漀洀 琀栀攀 猀琀甀昀昀 礀漀甀 搀漀渀✀琀 眀愀渀琀 洀椀砀攀搀 椀渀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Sun, 8 Dec 2002 13:57:10 -0500 ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊFrom: "Phil Troy/ G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䌀栀椀挀欀攀渀 戀爀漀琀栀ഊ ਀䄀氀猀漀 猀瀀爀愀挀栀 刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀㨀ഊ>Is there an economical way to make large quantities of chicken ਀㸀戀爀漀琀栀 眀椀琀栀漀甀琀 爀攀猀漀爀琀椀渀最 琀漀 挀甀戀攀猀 愀渀搀 挀漀渀挀攀渀琀爀愀琀攀猀㼀  䌀愀渀 挀栀攀愀瀀ഊ>chicken parts like backs and wings be used for this purpose? ਀ഊIn short, yes. Your best bet might be to explain to your butcher (or ਀琀栀攀 猀甀瀀攀爀洀愀爀欀攀琀 昀甀渀挀琀椀漀渀愀爀礀 眀栀漀 搀漀攀猀 琀栀椀猀 樀漀戀⤀ 眀栀愀琀 礀漀甀 渀攀攀搀Ⰰ 愀渀搀ഊexplain that you need to find the most economic way to accomplish ਀琀栀椀猀⸀ഊ ਀匀琀愀渀搀愀爀搀 椀渀搀甀猀琀爀椀愀氀 瀀爀漀瀀漀爀琀椀漀渀猀 挀愀氀氀 昀漀爀 愀瀀瀀爀漀砀椀洀愀琀攀氀礀 漀渀攀 瀀漀甀渀搀ഊmeaty bones (such as backs, necks, wingtips, etc.) per quart of ਀昀椀渀椀猀栀攀搀 猀琀漀挀欀⸀ 䴀礀 戀甀琀挀栀攀爀 ⠀琀栀攀 最漀漀搀 漀渀攀Ⰰ 琀栀攀 漀渀攀 䤀 最漀 琀漀 昀漀爀 琀栀攀ഊhard jobs) sells 5-lb. bags of backs and necks for very little. He ਀甀猀攀搀 琀漀 最椀瘀攀 琀栀攀洀 愀眀愀礀 昀漀爀 昀爀攀攀Ⰰ 戀甀琀 椀昀 礀漀甀 渀攀攀搀 琀栀攀洀 椀渀 焀甀愀渀琀椀琀礀Ⰰഊsome small fee might be needed just to be sure he has them when you ਀渀攀攀搀 琀栀攀洀Ⰰ 眀栀椀挀栀 椀猀 眀栀礀 䤀 漀爀搀攀爀 琀栀攀洀 愀渀搀 琀栀攀爀攀 椀猀 愀渀 愀猀猀漀挀椀愀琀攀搀 昀攀攀⸀ഊWhat, maybe 39 cents a pound or something? ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 㤀 䐀攀挀 ㈀　　㈀ 　㘀㨀㈀㐀㨀㔀㜀 ⴀ　㔀　　ഊTo: sca-cooks at ansteorra.org ਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ 㰀愀搀愀洀愀渀琀椀甀猀⸀洀愀最椀猀琀攀爀 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Chicken broth ਀ഊAlso sprach Robin Carroll-Mann: ਀㸀伀渀 㠀 䐀攀挀 ㈀　　㈀Ⰰ 愀琀 ㄀㌀㨀㔀㜀Ⰰ 倀栀椀氀 吀爀漀礀⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀 眀爀漀琀攀㨀ഊ>> Standard industrial proportions call for approximately one pound ਀㸀㸀  洀攀愀琀礀 戀漀渀攀猀 ⠀猀甀挀栀 愀猀 戀愀挀欀猀Ⰰ 渀攀挀欀猀Ⰰ 眀椀渀最琀椀瀀猀Ⰰ 攀琀挀⸀⤀ 瀀攀爀 焀甀愀爀琀 漀昀ഊ>> finished stock. My butcher (the good one, the one I go to for the ਀㸀㸀  栀愀爀搀 樀漀戀猀⤀ 猀攀氀氀猀 㔀ⴀ氀戀⸀ 戀愀最猀 漀昀 戀愀挀欀猀 愀渀搀 渀攀挀欀猀 昀漀爀 瘀攀爀礀 氀椀琀琀氀攀⸀ 䠀攀ഊ>> used to give them away for free, but if you need them in quantity, ਀㸀㸀  猀漀洀攀 猀洀愀氀氀 昀攀攀 洀椀最栀琀 戀攀 渀攀攀搀攀搀 樀甀猀琀 琀漀 戀攀 猀甀爀攀 栀攀 栀愀猀 琀栀攀洀 眀栀攀渀 礀漀甀ഊ>> need them, which is why I order them and there is an associated fee. ਀㸀㸀  圀栀愀琀Ⰰ 洀愀礀戀攀 ㌀㤀 挀攀渀琀猀 愀 瀀漀甀渀搀 漀爀 猀漀洀攀琀栀椀渀最㼀ഊ> ਀㸀䠀洀洀洀洀⸀⸀⸀⸀⸀ 洀礀 氀漀挀愀氀 猀甀瀀攀爀洀愀爀欀攀琀 栀愀猀 氀攀最 焀甀愀爀琀攀爀猀 昀漀爀 ㌀㤀 挀攀渀琀猀⼀氀戀ഊ>right now. How much meaty parts per quart of stock does one ਀㸀渀攀攀搀㼀ഊ ਀䤀琀 眀漀爀欀猀 漀甀琀 琀漀 愀戀漀甀琀 琀栀攀 猀愀洀攀⸀ 䌀漀氀氀愀最攀渀 椀猀 挀漀氀氀愀最攀渀⸀ 一漀爀洀愀氀氀礀 戀漀渀攀猀ഊare used because it's cheaper to use a by-product that you wouldn't ਀戀攀 攀愀琀椀渀最Ⰰ 戀甀琀 礀漀甀 挀愀渀 甀猀攀 洀攀愀琀礀 瀀愀爀琀猀 愀猀 氀漀渀最 愀猀 琀栀攀爀攀✀猀 猀漀洀攀 戀漀渀攀⸀ഊIf you use only meat, you end up with bouillon, which is tasty but ਀栀愀猀 氀攀猀猀 最攀氀愀琀椀渀 挀漀洀瀀漀渀攀渀琀 琀栀愀渀 昀漀渀搀Ⰰ 漀爀 猀琀漀挀欀⸀ 吀栀攀 洀漀甀琀栀 昀攀攀氀 椀猀ഊdifferent. ਀ഊAlso, were I you, I would avoid the temptation to use less weight of ਀挀栀椀挀欀攀渀 戀攀挀愀甀猀攀 漀昀 琀栀攀 瀀爀椀挀攀Ⰰ 愀渀搀 瀀爀漀戀愀戀氀礀 礀漀甀 猀栀漀甀氀搀 愀瘀漀椀搀 琀爀礀椀渀最 琀漀ഊuse the meat afterwards. After the requisite 4-6 hours of simmering, ਀洀漀猀琀 漀昀 琀栀攀 瘀椀爀琀甀攀 漀昀 琀栀攀 挀栀椀挀欀攀渀 洀攀愀琀 椀猀 愀氀爀攀愀搀礀 椀渀 礀漀甀爀 猀琀漀挀欀⸀ഊ ਀䤀 最甀攀猀猀 䤀✀洀 琀爀礀椀渀最 琀漀 猀愀礀 椀琀 搀漀攀猀渀✀琀 洀愀欀攀 洀甀挀栀 搀椀昀昀攀爀攀渀挀攀Ⰰ 愀渀搀 礀漀甀ഊstill need one pound per quart. Which, if you can get them cheaper, ਀椀猀 愀渀 愀爀最甀洀攀渀琀 椀渀 昀愀瘀漀爀 漀昀 戀愀挀欀猀 愀渀搀 渀攀挀欀猀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Tue, 10 Dec 2002 01:13:51 -0500 ਀䘀爀漀洀㨀 䜀漀爀最攀漀甀猀 䴀甀椀爀攀搀愀挀栀 㰀洀甀椀爀攀搀愀挀栀 愀琀 戀洀攀攀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Aha! was Chicken broth ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀㸀一漀眀Ⰰ 琀爀愀椀渀攀搀 挀栀攀昀猀 瀀氀攀愀猀攀 戀攀愀爀 眀椀琀栀 洀攀Ⰰ 栀攀爀攀⸀⸀⸀ 䤀渀 匀琀愀渀搀愀爀搀 䄀洀攀爀椀挀愀渀ഊ>Non-professional Home Cook Usage (Can I copyright that phrase? I think ਀㸀椀琀 眀椀氀氀 戀攀 甀猀攀昀甀氀Ⰰ 栀攀爀攀⤀ 愀琀 氀攀愀猀琀 愀猀 䤀 栀愀瘀攀 攀渀挀漀甀渀琀攀爀攀搀 椀琀Ⰰ 䈀爀漀眀渀㴀䈀攀攀昀ഊ>and White=Chicken. But I am gathering from this conversation that Brown ਀㸀瘀猀⸀ 圀栀椀琀攀 椀猀 愀 洀愀琀琀攀爀 漀昀 琀攀挀栀渀椀焀甀攀Ⰰ 爀愀琀栀攀爀 琀栀愀渀 椀渀最爀攀搀椀攀渀琀猀Ⰰ 愀渀搀 琀栀愀琀ഊ>you can make either with either. Am I the only person who had missed that? ਀ഊDunno if others missed it. Lemme review :-) Hope this will help. ਀ഊYou can make white stock or brown stock from any beast you choose. The ਀洀愀椀渀 搀椀昀昀攀爀攀渀挀攀 椀猀 琀栀愀琀 礀漀甀 眀漀甀氀搀 爀漀愀猀琀 琀栀攀 戀漀渀攀猀 椀渀 戀爀漀眀渀 猀琀漀挀欀Ⰰ 愀渀搀 渀漀琀ഊin white stock. There are a few other subtle differences. ਀ഊWere I to make a white stock of beef, I would likely put the bones in cold ਀眀愀琀攀爀Ⰰ 戀爀椀渀最 琀漀 愀 戀漀椀氀Ⰰ 爀攀洀漀瘀攀 昀爀漀洀 琀栀攀 眀愀琀攀爀Ⰰ 琀爀愀猀栀 琀栀攀 眀愀琀攀爀 ⠀愀渀搀 猀挀甀洀⤀ഊthat would come up. Rinse the bones in cold water. Then put the bones ਀戀愀挀欀 椀渀 琀栀攀 瀀漀琀Ⰰ 愀搀搀 洀礀 愀爀漀洀愀琀椀挀 攀氀攀洀攀渀琀猀 ⠀挀攀氀攀爀礀Ⰰ 漀渀椀漀渀Ⰰ 瀀愀爀猀氀攀礀Ⰰ 戀愀礀ഊleave, thyme, fresh garlic, carrots [some argue against carrots in white ਀猀琀漀挀欀Ⰰ 愀猀 椀琀 洀椀最栀琀 挀漀氀漀甀爀 椀琀崀⤀⸀  䄀搀搀 眀愀琀攀爀Ⰰ 猀瀀椀挀攀猀 ⠀戀氀愀挀欀 眀栀漀氀攀 瀀攀瀀瀀攀爀Ⰰഊclove, NO salt [which isnt' technically a spice anyway]). Bring to a boil, ਀挀漀渀琀爀漀氀 琀栀攀 栀攀愀琀Ⰰ 氀攀琀 猀椀洀洀攀爀 昀漀爀 愀 最漀漀搀 氀漀渀最 眀栀椀氀攀 ⠀㐀Ⰰ 㔀 栀漀甀爀猀Ⰰ 搀攀瀀攀渀搀椀渀最ഊon your bones) ਀ഊWere I to make a white stock of poultry, I wouldn't bother with the par ਀挀漀漀欀椀渀最 漀昀 琀栀攀 戀漀渀攀猀Ⰰ 愀渀搀 眀漀甀氀搀 瀀爀漀挀攀攀搀 琀栀攀 猀愀洀攀 眀愀礀⸀ഊ ਀圀攀爀攀 䤀 琀漀 洀愀欀攀 愀 戀爀漀眀渀 猀琀漀挀欀 漀昀 戀攀攀昀Ⰰ 䤀✀搀 琀栀爀漀眀 洀礀 戀漀渀攀猀 椀渀 愀渀 漀瘀攀渀 愀琀ഊ500F, and let them brown until *just* before they are burnt. With ਀攀砀瀀攀爀椀攀渀挀攀Ⰰ 礀漀甀 最攀琀 琀漀 欀渀漀眀 眀栀攀渀 琀漀 愀搀搀 琀栀攀 瘀攀最攀琀愀戀氀攀猀Ⰰ 眀栀椀挀栀 䤀 眀漀甀氀搀 愀氀猀漀ഊroast, but not leave in to roast as long as the bones. I would then throw ਀戀漀渀攀猀⼀瘀攀最攀琀愀戀氀攀猀 椀渀 洀礀 瀀漀琀Ⰰ 眀椀琀栀 猀瀀椀挀攀猀 愀渀搀 栀攀爀戀猀⸀  䤀 眀漀甀氀搀 搀攀最氀愀稀攀 琀栀攀ഊroasting pan over the fire with water, and get as much of the juices/stuff ਀琀栀愀琀 愀搀栀攀爀攀搀 琀漀 琀栀攀 爀漀愀猀琀 瀀愀渀Ⰰ 愀渀搀 瀀漀甀爀 琀栀愀琀 椀渀 琀栀攀 猀琀漀挀欀 瀀漀琀Ⰰ 琀栀攀渀 愀搀搀ഊwater and spices, *and* some tomato paste, bring to a boil, control the ਀栀攀愀琀 愀渀搀 猀椀洀洀攀爀⸀ഊ ਀䤀✀搀 搀漀 琀栀攀 猀愀洀攀 眀椀琀栀 瀀漀甀氀琀爀礀⸀ഊ ਀䤀 琀攀渀搀 琀漀 瀀爀攀昀攀爀 搀漀椀渀最 戀爀漀眀渀 猀琀漀挀欀猀 眀椀琀栀 最愀洀攀 戀漀渀攀猀Ⰰ 攀猀瀀攀挀椀愀氀氀礀 搀甀挀欀⸀ഊ ਀䤀 琀攀渀搀 琀漀 戀漀渀攀 洀礀 焀甀愀椀氀猀 愀渀搀 瀀爀攀瀀愀爀攀 愀 戀爀漀眀渀 猀琀漀挀欀 眀椀琀栀 琀栀攀 戀漀渀攀猀 琀漀 洀愀欀攀ഊmy sauces. ਀ഊTypically brown stocks get thickened with a brown roux, enriched with other ਀愀爀漀洀愀琀椀挀 攀氀攀洀攀渀琀猀 琀漀 洀愀欀攀 愀 戀愀猀椀挀 愀氀氀 瀀甀爀瀀漀猀攀 猀愀甀挀攀Ⰰ 欀渀漀眀渀 愀猀 ∀猀愀甀挀攀ഊespagnole", though most times nowadays a thickened brown stock is used (set ਀洀攀 猀琀爀愀椀最栀琀 椀昀 䤀✀洀 眀爀漀渀最 最甀礀猀 愀渀搀 最愀氀猀 猀琀椀氀氀 椀渀 琀栀攀 昀椀攀氀搀⤀⸀  刀攀搀甀挀琀椀漀渀 挀愀渀ഊalso be used. ਀ഊWhile I'm here, I should go into the difference between a "glace de viande" ਀⠀最氀愀稀攀⤀Ⰰ 愀渀搀 愀 ∀搀攀洀椀 最氀愀挀攀∀ ⠀搀攀洀椀ⴀ最氀愀稀攀⤀⸀  䄀 最氀愀稀攀 眀漀甀氀搀 戀攀 爀攀搀甀挀攀搀 戀爀漀眀渀ഊstock, with (or without) a bottle of sherry thrown in. Whereas the demi ਀最氀愀挀攀 眀漀甀氀搀 戀攀 琀栀攀 攀猀瀀愀最渀漀氀攀Ⰰ 眀漀爀欀攀搀 漀渀 猀漀洀攀 洀漀爀攀 愀渀搀 ∀瀀攀爀昀攀挀琀攀搀∀⸀  吀栀椀猀 椀猀ഊhuge generalities. ਀ഊI didn't say that last paragraph to make Classical French cooking more ਀爀愀爀椀昀椀攀搀Ⰰ 樀甀猀琀 琀漀 攀砀瀀氀愀椀渀 漀渀攀 漀昀 琀栀攀 漀昀琀 洀椀猀 瀀攀爀挀攀椀瘀攀搀 挀漀渀挀攀瀀琀猀⸀ഊ ਀䜀漀爀最攀漀甀猀 䴀甀椀爀攀搀愀挀栀 琀栀攀 伀搀搀ഊClan of Odds ਀匀栀椀爀攀 漀昀 䘀漀爀琀栀 䌀愀猀琀氀攀Ⰰ 䴀攀爀椀搀椀攀猀ഊmka ਀一椀挀漀氀愀猀 匀琀攀攀渀栀漀甀琀ഊ ਀ഊFrom: "Phlip" ਀吀漀㨀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊSubject: Beef Barley stock- was Re: [Sca-cooks] Aha! was Chicken broth ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀　 䐀攀挀 ㈀　　㈀ 　㤀㨀㔀㠀㨀㔀㈀ ⴀ　㔀　　ഊ ਀㸀 一漀眀 ⴀ 䤀 猀琀椀氀氀 搀漀渀✀琀 爀攀愀氀氀礀 欀渀漀眀 眀栀愀琀 䤀 猀栀漀甀氀搀 搀漀 琀漀 椀洀瀀爀漀瘀攀 琀栀愀琀 猀漀甀瀀⸀⸀⸀ഊ> I'm going to try it again in a few weeks, when I have a bit of time ਀㸀 愀最愀椀渀⸀ 䤀✀瘀攀 洀愀搀攀 愀 最爀攀愀琀 挀栀椀挀欀攀渀 戀爀漀琀栀 昀漀爀 礀攀愀爀猀Ⰰ 戀甀琀 䤀✀瘀攀 渀攀瘀攀爀 爀攀愀氀氀礀ഊ> made beef broth, as I don't tend to just happen to have a lot of beef ਀㸀 戀漀渀攀猀 愀渀搀 洀攀愀琀 栀愀渀最椀渀最 愀爀漀甀渀搀Ⰰ 愀渀搀 洀漀猀琀 漀昀 洀礀 猀漀甀瀀猀 栀愀瘀攀 戀攀攀渀 洀攀愀琀氀攀猀猀⸀ഊ ਀圀攀氀氀Ⰰ 椀昀 礀漀甀 挀愀渀 洀愀欀攀 愀 最漀漀搀 瘀攀最攀琀愀爀椀愀渀 漀爀 挀栀椀挀欀攀渀 猀琀漀挀欀Ⰰ 礀漀甀 挀愀渀 洀愀欀攀 愀ഊgood beef stock. ਀ഊOne thing you might be doing, if you actually were roasting the bones, is ਀琀栀椀渀欀椀渀最 椀琀 眀愀猀 猀琀漀挀欀 戀攀昀漀爀攀 椀琀 眀愀猀 爀攀搀甀挀攀搀 攀渀漀甀最栀Ⰰ 戀攀挀愀甀猀攀 漀昀 琀栀攀 搀愀爀欀攀爀ഊcolor- It mat well be that all you'd really needed to do was reduce it a bit ਀洀漀爀攀Ⰰ 琀漀 戀爀椀渀最 椀琀 搀漀眀渀 琀漀 琀栀攀 ㄀ 氀戀 戀漀渀攀猀⼀ 焀琀 漀昀 猀琀漀挀欀⸀ഊ ਀䴀礀 猀甀最最攀猀琀椀漀渀Ⰰ 昀漀爀 礀漀甀爀 猀琀漀挀欀 椀猀 愀猀 昀漀氀氀漀眀猀㨀ഊ ਀䜀攀琀 猀攀瘀攀爀愀氀 氀戀猀 漀昀 戀攀攀昀 戀漀渀攀猀 ⠀昀漀爀 猀漀甀瀀⤀ 漀爀 ⠀昀漀爀 瀀攀琀猀⤀ 昀爀漀洀 礀漀甀爀 戀甀琀挀栀攀爀 漀爀ഊgrocery store. Particularly look for the ones with the marrow exposed. ਀伀昀琀攀渀Ⰰ 琀栀攀礀 栀愀瘀攀 琀栀攀洀 椀渀 琀栀攀 戀愀挀欀 椀昀 琀栀攀礀 搀漀渀✀琀 栀愀瘀攀 琀栀攀洀 漀甀琀 昀爀漀渀琀ⴀ 愀氀氀 礀漀甀ഊneed to do is ask. Roast them in a moderate oven (350) for a while, until ਀琀栀攀 洀攀愀琀礀 戀椀琀猀 氀漀漀欀 戀爀漀眀渀攀搀 愀渀搀 挀爀甀渀挀栀礀Ⰰ 愀渀搀 礀漀甀爀 欀椀琀挀栀攀渀 猀洀攀氀氀猀 氀椀欀攀 礀漀甀ഊhave a wonderful bit of roast beast about ready to serve (It's strictly a ਀猀洀攀氀氀 琀栀椀渀最ⴀ 礀漀甀 愀爀攀渀✀琀 琀爀礀椀渀最 琀漀 愀挀琀甀愀氀氀礀 爀漀愀猀琀 愀 爀漀愀猀琀Ⰰ 猀漀 礀漀甀 眀漀渀✀琀 戀攀ഊhaving it in the oven as long as you would for a roast, but I've found that ਀猀洀攀氀氀 愀 洀漀爀攀 愀挀挀甀爀愀琀攀 椀渀搀椀挀愀琀漀爀 漀昀 爀攀愀搀椀渀攀猀猀 琀栀愀渀 琀爀礀椀渀最 琀漀 昀椀最甀爀攀 漀甀琀ഊtimings.) ਀ഊPlace the bones in a large pot, with water to cover. You can also add ਀挀栀甀渀欀攀搀 甀瀀 挀愀爀爀漀琀猀Ⰰ 焀甀愀爀琀攀爀攀搀 漀渀椀漀渀猀Ⰰ 挀攀氀攀爀礀Ⰰ 攀琀挀Ⰰ 戀甀琀 氀攀愀瘀攀 琀栀攀 瀀攀攀氀猀 漀渀ഊthe onions for extra color, as well as the peels on the carrots and the ਀氀攀愀瘀攀猀 漀渀 琀栀攀 挀攀氀攀爀礀ⴀ 最椀瘀攀猀 礀漀甀 洀漀爀攀 昀氀愀瘀漀爀⸀ 吀栀攀 瘀攀最最椀攀猀Ⰰ 栀漀眀攀瘀攀爀Ⰰ 愀爀攀渀✀琀ഊnecessary. ਀ഊLet it simmer away, for several hours, just checking occasionally that the ਀眀愀琀攀爀 搀漀攀猀渀✀琀 最攀琀 琀漀漀 氀漀眀⸀ 䤀 愀挀琀甀愀氀氀礀 氀攀琀 椀琀 挀漀漀欀 昀漀爀 愀 挀漀甀瀀氀攀 漀昀 搀愀礀猀 眀栀攀渀ഊI was making the veal stock for Jasmine's Coronation feast- as long as you ਀搀漀渀✀琀 戀甀爀渀 椀琀Ⰰ 礀漀甀 挀愀渀✀琀 爀攀愀氀氀礀 漀瘀攀爀挀漀漀欀 椀琀⸀ഊ ਀圀栀攀渀 礀漀甀✀爀攀 爀攀愀搀礀Ⰰ 猀琀爀愀椀渀 漀甀琀 愀氀氀 琀栀攀 猀漀氀椀搀猀 愀渀搀 瀀椀琀挀栀 琀栀攀洀Ⰰ 愀渀搀 琀愀猀琀攀 琀栀攀ഊstock. If it still tastes a bit weak, let it ruduce some more. ਀ഊWhen you have it to the flavor intensity you want, take it off the stove and ਀挀栀椀氀氀 椀琀 愀渀搀 爀攀洀漀瘀攀 琀栀攀 昀愀琀⸀ 吀栀愀琀 猀栀漀甀氀搀 洀愀欀攀 礀漀甀 愀 最漀漀搀 猀琀漀挀欀 愀猀 愀 戀愀猀椀猀ഊfor your beef barley soup. ਀ഊNote- if you save some of the fat you skimmed off, you can use that and some ਀漀昀 琀栀攀 猀琀漀挀欀 愀渀搀 猀漀洀攀 昀氀漀甀爀 愀猀 琀栀攀 戀愀猀椀猀 昀漀爀 愀 最爀愀瘀礀Ⰰ 眀栀攀渀 礀漀甀 栀愀瘀攀 愀 䨀漀渀攀猀ഊfor mashed potatoes and gravy, but don't have a roast to go with them. ਀ഊSALT WARNING: I usually don't mention adding salt, because every time you ਀琀攀氀氀 愀渀 䄀洀攀爀椀挀愀渀 挀漀漀欀 琀漀 愀搀搀 猀愀氀琀Ⰰ 琀栀攀礀 瀀甀琀 ㄀　 琀椀洀攀猀 愀猀 洀甀挀栀 椀渀 愀猀 椀琀 渀攀攀搀猀⸀ഊHowever, if you feel it's done, and it just needs a dab more strength, a ਀琀攀攀渀猀礀 琀椀渀礀 眀攀攀ⴀ搀愀戀 瀀椀渀挀栀 漀昀 猀愀氀琀 眀椀氀氀 戀爀椀最栀琀攀渀 琀栀攀 昀氀愀瘀漀爀猀 昀漀爀 礀漀甀 焀甀椀琀攀 愀ഊbit, but I MEAN just a teensy bit, like a pinch, not the shovels full most ਀䄀洀攀爀椀挀愀渀猀 眀椀氀氀 愀搀搀⸀ 䄀 琀椀渀礀 戀椀琀 漀昀 猀甀最愀爀 眀椀氀氀 搀漀 琀栀攀 猀愀洀攀 琀栀椀渀最⸀ഊ ਀倀栀氀椀瀀ഊ ਀ഊDate: Wed, 11 Dec 2002 11:18:14 -0500 ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊFrom: Gorgeous Muiredach ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀攀攀昀⼀挀栀椀挀欀攀渀 猀琀漀挀欀㬀 眀栀椀琀攀 瘀猀⸀⸀ 戀爀漀眀渀ഊ ਀䄀琀 　㤀㨀㐀㐀 䄀䴀 ㄀㈀⼀㄀㄀⼀㈀　　㈀ ⴀ　㘀　　Ⰰ 礀漀甀 眀爀漀琀攀㨀ഊ>Since we're getting this straight. Could someone please list the ਀㸀搀攀昀椀渀椀琀椀漀渀猀 愀渀搀 搀椀昀昀攀爀攀渀挀攀猀 戀攀琀眀攀攀渀 猀琀漀挀欀Ⰰ 挀漀渀猀漀洀洀㴀䔀㤀Ⰰ 戀爀漀琀栀Ⰰ 攀琀挀⸀Ⰰഊ>please? Maybe list recipes/techniques for each? ਀ഊIf you refer to my previous post, you'll get technique for stocks. ਀ഊA broth, as I understand it, is usualy a "less refined" stock, that usualy ਀搀漀攀猀渀琀✀ 栀愀瘀攀 愀猀 洀甀挀栀 漀昀 琀栀攀 渀甀琀爀椀攀渀琀猀 ⼀ 昀愀琀琀礀 猀琀甀昀昀 琀栀愀琀 礀漀甀✀搀 栀愀瘀攀 椀渀 愀ഊstock. Perhaps cooked less, with less time. But someone may have a better ਀愀渀猀眀攀爀 琀漀 琀栀愀琀⸀ഊ ਀挀漀渀猀漀洀洀攀 ⠀攀 愀挀挀攀渀琀 愀椀最甀⤀ 椀猀 ⨀眀栀椀琀攀⨀ 戀攀攀昀 猀琀漀挀欀 ⠀甀渀氀攀猀猀 礀漀甀✀爀攀 洀愀欀椀渀最 瘀攀愀氀ഊconsomme, or chicken consomme, or or or). Once it's cooled down, you mix ਀最爀漀甀渀搀 洀攀愀琀 ⠀琀礀瀀攀 漀昀 洀攀愀琀 搀攀瀀攀渀搀猀 漀渀 琀礀瀀攀 漀昀 挀漀渀猀漀洀洀攀⤀ 眀椀琀栀 挀栀漀瀀瀀攀搀ഊaromatic elements (what you call "veggies"), and egg white. Mix the whole ਀琀栀椀渀最 爀攀愀氀 眀攀氀氀Ⰰ 愀渀搀 猀氀漀眀氀礀 戀爀椀渀最 琀漀 愀 戀漀椀氀⸀  䌀伀一吀刀伀䰀 吀䠀䔀 䠀䔀䄀吀Ⰰ 氀攀琀ഊsimmer. it will slowly form a crust a the top. You want to keep a couple ਀∀挀栀椀洀渀攀礀猀∀ 昀漀爀 琀栀攀 戀甀戀戀氀攀猀 琀漀 最攀琀 漀甀琀Ⰰ 戀甀琀 搀漀 渀漀琀 琀漀甀挀栀 琀栀攀 挀爀甀猀琀ഊotherwise. cook for a couple or three hours, and remove liquid carefully ਀漀甀琀⸀  夀漀甀 栀愀瘀攀 挀漀渀猀漀洀洀攀⸀  䐀漀渀✀琀 氀攀琀 愀 猀眀攀攀琀椀攀 漀爀 洀愀渀愀最攀爀 挀漀洀攀 椀渀 愀渀搀 猀琀椀爀ഊthe thing as it crusts, as it'll ruin it. ਀ഊ>Recipes I've used have "stock" in the title and include vegetables among ਀㸀琀栀攀 椀渀最爀攀搀椀攀渀琀猀⸀ഊ ਀夀攀猀Ⰰ 猀琀漀挀欀 搀漀攀猀 椀渀挀氀甀搀攀 瘀攀最攀琀愀戀氀攀猀⸀  吀礀瀀椀挀愀氀氀礀 漀渀椀漀渀猀Ⰰ 挀攀氀攀爀礀 愀渀搀ഊcarrots. Classically leaks, but... These are considered aromatic elements ਀ഊ>What do you call it if you simmer it down to a syrup? (after taking out ਀㸀琀栀攀 猀漀氀椀搀猀⤀ഊ ਀䜀氀愀稀攀⸀ഊ ਀㸀一漀琀攀㨀 䐀漀 挀愀甀琀椀漀渀 礀漀甀爀 瀀愀爀琀渀攀爀 ⠀椀昀 渀漀琀 愀 挀漀漀欀⤀ 琀栀愀琀 琀栀攀 洀攀猀猀 椀猀 渀漀琀ഊ>eatable, and to not turn the fire off. ਀ഊHehehehe. ਀ഊI had an apprentice once whom I asked to strain the turkey stock we were ਀洀愀欀椀渀最⸀⸀⸀  䠀攀 搀椀琀挀栀攀搀 琀栀攀 氀椀焀甀椀搀Ⰰ 欀攀瀀琀 琀栀攀 猀漀氀椀搀猀⸀  䤀 眀愀猀 渀漀琀 椀洀瀀爀攀猀猀攀搀Ⰰഊbut then, I hadn't been really clear about it... ਀ഊ>Please share how you make vegetarian stock, broth or whatever we're ਀㸀挀愀氀氀椀渀最 椀琀⸀ 䴀愀渀礀 琀栀愀渀欀猀℀ഊ ਀䤀✀搀 挀漀渀猀椀搀攀爀 椀琀 洀漀爀攀 愀 戀爀漀琀栀 琀栀愀渀 愀 猀琀漀挀欀Ⰰ 戀甀琀⸀⸀⸀  䤀✀搀 樀甀猀琀 琀栀爀漀眀 椀渀ഊcarrots, celery, onions, perhaps leaks, parsley, fresh thyme, perhaps ਀最愀爀氀椀挀Ⰰ ∀漀琀栀攀爀猀琀甀昀昀∀Ⰰ 愀渀搀 氀攀琀 椀琀 挀漀漀欀 愀 猀栀漀爀琀 眀栀椀氀攀⸀ഊ ਀䜀漀爀最攀漀甀猀 䴀甀椀爀攀搀愀挀栀 琀栀攀 伀搀搀ഊClan of Odds ਀匀栀椀爀攀 漀昀 䘀漀爀琀栀挀愀猀琀氀攀Ⰰ 䴀攀爀椀搀椀攀猀ഊmka Nicolas Steenhout ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㄀ 䄀瀀爀 ㈀　　㜀 ㄀㐀㨀㔀　㨀㐀㈀ ⴀ　㐀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀漀洀攀眀栀愀琀 伀伀倀 倀漀爀琀愀戀氀攀 匀漀甀瀀 儀甀攀猀琀椀漀渀ഊTo: Cooks within the SCA ਀ഊOn Apr 11, 2007, at 1:39 PM, silverr0se at aol.com wrote: ਀ഊ> My previous comments on bacon notwithstanding, I am trying to take ਀㸀 洀漀爀攀 挀漀渀琀爀漀氀 漀瘀攀爀 眀栀愀琀 昀漀漀搀猀 䤀 愀洀 瀀甀琀琀椀渀最 椀渀 洀礀 戀漀搀礀⸀ഊ> ਀㸀 吀漀 琀栀椀猀 攀渀搀Ⰰ 䤀 栀愀瘀攀 瀀甀氀氀攀搀 琀栀攀 琀栀攀 倀漀爀琀愀戀氀攀 匀漀甀瀀 爀攀挀椀瀀攀 漀甀琀 漀昀 琀栀攀ഊ> Lewis & Clark cookbook, thinking to use it to replace the cup-of- ਀㸀 渀漀漀搀氀攀猀 椀 渀漀爀洀愀氀氀礀 攀愀琀 昀漀爀 戀爀攀愀欀昀愀猀琀⸀ 䤀 愀洀 渀漀琀 甀瀀 琀漀 挀漀昀昀攀攀 ㄀猀琀ഊ> thing in the morning, so the hot broth from the c-o-n works great ਀㸀 昀漀爀 洀攀⸀ 挀ⴀ漀ⴀ渀Ⰰ 愀氀漀渀最 眀椀琀栀 漀琀栀攀爀 挀漀洀洀攀爀挀椀愀氀 搀爀礀 猀漀甀瀀猀 栀愀瘀攀 愀 氀漀琀 漀昀ഊ> salt and other stuff I wouldn't mind getting rid of if a tasty ਀㸀 猀甀戀猀琀椀琀甀琀攀 挀愀渀 戀攀 昀漀甀渀搀⸀ഊ> ਀㸀 倀漀爀琀愀戀氀攀 匀漀甀瀀Ⰰ 昀漀爀 琀栀漀猀攀 眀栀漀 搀漀渀✀琀 栀愀瘀攀 琀栀攀 䰀☀䌀 挀漀漀欀戀漀漀欀Ⰰ 椀猀ഊ> essentally de-fatted, hyper-reduced stock that does not need to be ਀㸀 爀攀昀爀椀最攀爀愀琀愀琀攀搀⸀ 䰀☀䌀 猀琀愀爀琀攀搀 琀栀攀椀爀 ㄀㠀　㌀ 攀砀瀀攀搀椀琀椀漀渀 眀椀琀栀 愀戀漀甀琀 㠀　　ഊ> pounds of it. ਀㸀ഊ> But while the book gives the recipe for making it, it does not give ਀㸀 椀渀猀琀爀甀挀琀椀漀渀猀 昀漀爀 爀攀ⴀ挀漀渀猀琀椀琀甀琀椀渀最 椀琀⸀ 䈀攀昀漀爀攀 䤀 最漀 琀栀爀甀 愀戀漀甀琀 ㌀ 搀愀礀猀ഊ> of boiling oxtails, I would like to know how much the final product ਀㸀 礀椀攀氀搀猀⸀ഊ> ਀㸀 䠀愀猀 愀渀礀漀渀攀 洀愀搀攀 椀琀 愀渀搀⼀漀爀 搀漀攀猀 愀渀礀漀渀攀 欀渀漀眀 琀栀攀 倀匀⼀眀愀琀攀爀 爀愀琀椀漀㼀ഊ ਀吀栀攀 洀漀搀攀爀渀 猀琀愀渀搀愀爀搀 眀椀猀搀漀洀 漀渀 琀栀椀猀 椀猀 琀栀愀琀 椀昀 礀漀甀 眀攀爀攀 洀愀欀椀渀最 爀攀最甀氀愀爀ഊsoup/stock, you get approximately one quart per pound of meat and ਀戀漀渀攀猀Ⰰ 瀀攀爀栀愀瀀猀 洀椀渀甀猀 猀漀洀攀 爀攀搀甀挀琀椀漀渀 ⠀椀搀攀愀氀氀礀Ⰰ 渀漀琀 洀甀挀栀 戀攀挀愀甀猀攀 礀漀甀✀爀攀ഊnot supposed to be boiling this stuff at a full, rolling boil). IOW, ਀礀漀甀 猀琀愀爀琀 眀椀琀栀 琀栀愀琀 洀甀挀栀 眀愀琀攀爀 愀渀搀 攀渀搀 甀瀀 眀椀琀栀 猀漀洀攀琀栀椀渀最 爀攀愀猀漀渀愀戀氀礀ഊapproaching that amount. So, if your recipe calls for five pounds of ਀漀砀琀愀椀氀猀Ⰰ 椀琀 猀栀漀甀氀搀 洀愀欀攀Ⰰ 椀渀 琀栀攀漀爀礀Ⰰ 猀漀洀攀琀栀椀渀最 氀椀欀攀 昀椀瘀攀 焀甀愀爀琀猀 漀昀ഊsoup, which you then reduce to whatever volume it becomes, but then ਀爀攀挀漀渀猀琀椀琀甀琀攀 琀漀 猀漀洀攀琀栀椀渀最Ⰰ 漀渀挀攀 愀最愀椀渀Ⰰ 挀氀漀猀攀 琀漀 昀椀瘀攀 焀甀愀爀琀猀⸀ 䤀昀ഊthere's not a lot of salt to concentrate, you might want to ਀爀攀挀漀渀猀琀椀琀甀琀攀 眀椀琀栀 氀攀猀猀 眀愀琀攀爀 琀漀 洀愀欀攀 椀琀 猀琀爀漀渀最攀爀Ⰰ 戀甀琀 琀栀椀猀 眀漀甀氀搀ഊprobably be a pretty good rule of thumb, as they say. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㄀ 䄀瀀爀 ㈀　　㜀 ㄀㔀㨀㄀　㨀　㌀ ⴀ　㔀　　ഊFrom: "Terry Decker" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀漀洀攀眀栀愀琀 伀伀倀 倀漀爀琀愀戀氀攀 匀漀甀瀀 儀甀攀猀琀椀漀渀ഊTo: "Cooks within the SCA" ਀ഊ"Portable soup" was being used by the British Navy around 1750, when ships ਀挀愀爀爀椀攀搀 㔀　 瀀漀甀渀搀猀 漀昀 琀栀攀 猀琀甀昀昀 昀漀爀 攀瘀攀爀礀 ㄀　　 洀攀渀⸀  吀栀攀 猀琀甀昀昀 栀愀猀 愀ഊpaste-like consistency and I suspect 1/2 teaspoon to 1 teaspoon in a cup of ਀眀愀琀攀爀 昀漀爀 愀 戀爀漀琀栀ⴀ氀椀欀攀 挀漀渀猀椀猀琀攀渀挀礀 ⠀爀漀甀最栀氀礀 琀栀攀 爀攀挀漀渀猀琀椀琀甀琀椀漀渀 漀昀 戀甀氀氀椀漀渀⤀ഊis what you're looking for. ਀ഊLewis and Clark only had 193 pounds of portable soup, prepared by Francois ਀䈀愀椀氀氀攀琀Ⰰ 愀 倀栀椀氀愀搀攀氀瀀栀椀愀 挀漀漀欀Ⰰ 昀漀爀 琀栀攀 倀甀爀瘀攀礀漀爀 漀昀 倀甀戀氀椀挀 匀甀瀀瀀氀椀攀猀 愀琀 愀 挀漀猀琀ഊof $289.50. The reciept for the concentrate can be found in the National ਀䄀爀挀栀椀瘀攀猀⸀  䴀漀猀琀 漀昀 椀琀 眀愀猀 攀愀琀攀渀 戀攀琀眀攀攀渀 匀攀瀀琀攀洀戀攀爀 ㄀㐀 愀渀搀 匀攀瀀琀攀洀戀攀爀 ㈀　Ⰰ ㄀㠀　㔀ഊat Killed Colt Camp in the Bitterroots according to the Journals. ਀ഊBear ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㄀ 䄀瀀爀 ㈀　　㜀 ㄀㘀㨀㄀㔀㨀㄀㜀 ⴀ　㐀　　ഊFrom: Jadwiga Zajaczkowa / Jenne Heise ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀漀洀攀眀栀愀琀 伀伀倀 倀漀爀琀愀戀氀攀 匀漀甀瀀 儀甀攀猀琀椀漀渀ഊTo: Cooks within the SCA ਀ഊ> "Portable soup" was being used by the British Navy around 1750, when ships ਀㸀 挀愀爀爀椀攀搀 㔀　 瀀漀甀渀搀猀 漀昀 琀栀攀 猀琀甀昀昀 昀漀爀 攀瘀攀爀礀 ㄀　　 洀攀渀⸀  吀栀攀 猀琀甀昀昀 栀愀猀 愀ഊ> paste-like consistency and I suspect 1/2 teaspoon to 1 teaspoon in a cup of ਀㸀 眀愀琀攀爀 昀漀爀 愀 戀爀漀琀栀ⴀ氀椀欀攀 挀漀渀猀椀猀琀攀渀挀礀 ⠀爀漀甀最栀氀礀 琀栀攀 爀攀挀漀渀猀琀椀琀甀琀椀漀渀 漀昀 戀甀氀氀椀漀渀⤀ഊ> is what you're looking for. ਀ഊNote: Accorting to Jennifer Stead in "Necessities and Luxuries" in ਀开圀愀猀琀攀 一漀琀Ⰰ 圀愀渀琀 一漀琀开 琀栀攀爀攀 椀猀 愀 爀攀挀椀瀀攀 搀愀琀攀搀 ㄀㘀㤀㐀 昀漀爀 瀀漀爀琀愀戀氀攀 猀漀甀瀀㬀ഊH.G. Muller, "Industrial Food Preservation" in the same volume, a cake ਀漀昀 瀀漀爀琀愀戀氀攀 猀漀甀瀀 洀愀搀攀 椀渀 ㄀㜀㜀㄀ 眀愀猀 愀渀愀氀礀稀攀搀 椀渀 ㄀㤀㌀㠀 愀渀搀 ∀琀栀攀 猀漀甀瀀 栀愀搀ഊshown no marked change in 160 years." ਀ⴀⴀ ഊ-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀㜀 䄀瀀爀 ㈀　　㠀 ㄀㜀㨀㐀㘀㨀㄀㘀 ⴀ　㔀　　 ⠀䌀䐀吀⤀ഊFrom: jenne at fiedlerfamily.net ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 ㄀　　 琀椀瀀猀 昀漀爀 䘀爀甀最愀氀 䘀攀愀猀琀猀ഊTo: "Cooks within the SCA" ਀ഊ> 1) Make your own broth from suitable feast ingredients-appropriate ਀㸀 戀漀渀攀⼀猀欀椀渀⼀昀愀琀⼀瀀攀攀氀猀⸀ഊ ਀䌀甀爀椀漀甀猀氀礀Ⰰ 眀攀 甀猀攀 瀀愀猀琀攀 ✀戀愀猀攀✀ 愀琀 栀漀洀攀 愀渀搀 昀漀爀 昀攀愀猀琀猀⸀ 䄀琀 ␀㔀⸀㤀㤀ⴀ␀㜀⸀㤀㤀 愀ഊpint, and only a few spoonfuls needed to make the difference between ਀瘀攀最最椀攀猀 椀渀 眀愀琀攀爀 愀渀搀 猀漀甀瀀Ⰰ 眀攀 昀椀渀搀 椀琀 猀愀瘀攀猀 甀猀 猀椀最渀椀昀椀挀愀渀琀 挀漀猀琀 椀渀  洀愀欀椀渀最ഊsoups and stews for lunches. A pint lasts us about a half year! We get ਀䴀椀渀漀爀✀猀 䌀栀椀挀欀攀渀 愀渀搀 䈀攀攀昀 戀愀猀攀 昀爀漀洀 䈀⸀䨀⸀✀猀㬀 䤀 渀攀攀搀 琀漀 昀椀渀搀 愀 猀漀甀爀挀攀 昀漀爀ഊMinor's ham flavor. ਀ഊI collect ham bones for stock from events we've done and use it for soup. ਀䤀昀 礀漀甀 挀漀漀欀 琀栀攀 栀愀洀 昀漀爀 琀栀攀 搀愀礀戀漀愀爀搀 愀栀攀愀搀 漀昀 琀椀洀攀Ⰰ 礀漀甀 挀愀渀 挀甀琀 椀琀 漀昀昀 琀栀攀ഊbone. Dump the bones in water in a crockpot overnight and you get amazing ਀猀漀甀瀀 戀愀猀攀 昀漀爀 猀漀洀攀琀栀椀渀最 氀椀欀攀 瀀攀愀 漀爀 氀攀渀琀椀氀 猀漀甀瀀⸀ 䤀 昀氀漀愀琀 猀漀洀攀 栀愀洀 挀甀戀攀猀 漀爀ഊpork neck bones, which are very cheap, in the soup to make it clear it's a ਀洀攀愀琀 搀椀猀栀⸀ഊ ਀䤀✀搀 猀甀最最攀猀琀 琀栀愀琀 洀愀欀椀渀最 礀漀甀爀 漀眀渀 瘀攀最攀琀愀戀氀攀 戀爀漀琀栀 椀猀 爀攀愀氀氀礀 琀栀攀 漀渀氀礀 眀愀礀 琀漀ഊgo for SCA purposes: i've not found a vegetable broth that completely ਀愀瘀漀椀搀猀 琀漀洀愀琀漀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 愀渀搀⼀漀爀 瀀漀琀愀琀漀⸀ഊ-- ਀ⴀⴀ 䨀攀渀渀攀 䠀攀椀猀攀 ⼀ 䨀愀搀眀椀最愀 娀愀樀愀挀稀欀漀眀愀ഊ ਀ഊDate: Wed, 20 Aug 2008 10:54:05 +1200 ਀䘀爀漀洀㨀 䄀渀琀漀渀椀愀 䌀愀氀瘀漀 㰀氀愀搀礀愀搀攀氀攀 愀琀 瀀愀爀愀搀椀猀攀⸀渀攀琀⸀渀稀㸀ഊSubject: Re: [Sca-cooks] kitchen tips ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀栀Ⰰ 愀渀漀琀栀攀爀 琀椀瀀 椀猀 琀栀愀琀 猀漀洀攀 瀀爀攀瀀愀爀攀搀 最漀漀搀猀 愀爀攀 戀攀琀琀攀爀 愀渀搀 挀栀攀愀瀀攀爀 琀栀愀渀 ഊwhat you can make yourself. For example, I have access to a supplier ਀琀栀愀琀 洀愀欀攀猀 栀椀最栀ⴀ焀甀愀氀椀琀礀 甀渀猀愀氀琀攀搀 洀攀愀琀 猀琀漀挀欀猀 愀渀搀 猀攀氀氀猀 椀渀 猀攀洀椀ⴀ戀甀氀欀 ഊpacks a very moderate price, so I nearly always buy rather than make. ਀ⴀⴀ ഊAntonia di Benedetto Calvo ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀　 䨀愀渀 ㈀　　㤀 ㄀㠀㨀㄀㐀㨀　㤀 ⴀ　㔀　　ഊFrom: "Robin Carroll-Mann" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀攀攀昀 猀琀漀挀欀ഊTo: "Cooks within the SCA" ਀ഊI just came home from the Top Quality Food Market with 5 pounds of ਀戀攀攀昀 猀栀椀渀 戀漀渀攀猀⸀  吀栀攀礀 愀爀攀 渀漀眀 爀漀愀猀琀椀渀最 椀渀 琀栀攀 漀瘀攀渀 琀漀 瀀爀攀瀀愀爀攀 琀栀攀洀ഊfor stock. I've never made beef stock before -- chicken, yes, but not ਀戀攀攀昀 ⴀⴀ 愀渀搀 䤀 渀漀琀椀挀攀 琀栀愀琀 洀漀猀琀 漀昀 琀栀攀 爀攀挀椀瀀攀猀 漀渀氀椀渀攀 挀愀氀氀 昀漀爀 琀漀洀愀琀漀ഊin some form or other among the stock ingredients. ਀ഊThat made me realize that I don't recall seeing any period ਀椀渀猀琀爀甀挀琀椀漀渀猀 昀漀爀 戀爀漀琀栀ⴀ洀愀欀椀渀最⸀  吀栀椀渀欀椀渀最 愀戀漀甀琀 匀瀀愀渀椀猀栀 挀甀椀猀椀渀攀 ⴀⴀ 琀栀攀ഊform of period cooking that I know best -- I recall seeing recipes ਀琀栀愀琀 洀攀渀琀椀漀渀 ∀瀀漀琀 戀爀漀琀栀∀⸀  吀栀愀琀 眀漀甀氀搀 瀀爀攀猀甀洀愀戀氀礀 戀攀 琀栀攀 氀椀焀甀椀搀 氀攀昀琀ഊover from boiling some meat or other. However, that's a separate ਀琀栀椀渀最 昀爀漀洀 琀栀攀 洀漀爀攀 挀漀洀洀漀渀 ∀洀攀愀琀 戀爀漀琀栀∀ 愀渀搀 ∀挀栀椀挀欀攀渀 戀爀漀琀栀∀⸀ഊ ਀匀漀Ⰰ 栀漀眀 搀椀搀 漀甀爀 愀渀挀攀猀琀漀爀猀 洀愀欀攀 琀栀攀椀爀 猀琀漀挀欀猀 愀渀搀 戀爀漀琀栀猀㼀  䄀渀搀 眀栀愀琀ഊflavorings (if any) did they add in lieu of tomato paste? ਀ഊPondering soup on a cold and snowy evening... ਀ⴀⴀ ഊBrighid ni Chiarain ਀䴀礀 一䔀圀 攀洀愀椀氀 椀猀 爀挀愀爀爀漀氀氀洀愀渀渀 愀琀 最洀愀椀氀⸀挀漀洀ഊ ਀ഊDate: Sat, 10 Jan 2009 20:08:37 -0500 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀攀 愀琀 洀愀挀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Beef stock ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀吀栀攀爀攀 愀爀攀 琀栀攀猀攀㨀ഊ ਀吀栀椀猀 椀猀 愀渀 攀砀挀攀爀瀀琀 昀爀漀洀 ⨀䰀攀 䴀攀渀愀最椀攀爀 搀攀 倀愀爀椀猀⨀ഊ(France, 1393 - Janet Hinson, trans.) ਀吀栀攀 漀爀椀最椀渀愀氀 猀漀甀爀挀攀 挀愀渀 戀攀 昀漀甀渀搀 愀琀 䐀愀瘀椀搀 䘀爀椀攀搀洀愀渀✀猀 眀攀戀猀椀琀攀 ഊ ਀ഊSubtle Broth from England. Take cooked peeled sweet chestnuts, and as ਀洀愀渀礀 漀爀 洀漀爀攀 栀愀爀搀ⴀ戀漀椀氀攀搀 攀最最 礀漀氀欀猀 愀渀搀 瀀漀爀欀 氀椀瘀攀爀㨀 最爀椀渀搀 愀氀氀 琀漀最攀琀栀攀爀Ⰰ ഊmix with warm water, then put through a sieve; then grind ginger, ਀挀椀渀渀愀洀漀渀Ⰰ 挀氀漀瘀攀Ⰰ 最爀愀椀渀Ⰰ 氀漀渀最 瀀攀瀀瀀攀爀Ⰰ 最愀氀椀渀最愀氀攀 愀渀搀 猀愀昀昀爀漀渀 琀漀 最椀瘀攀 椀琀 ഊcolor and set to boil together. ਀ഊVeal Broth. Do not wash nor parboil, half cook it on the spit or on the ਀最爀椀氀氀Ⰰ 琀栀攀渀 挀甀琀 椀琀 椀渀 瀀椀攀挀攀猀 愀渀搀 昀爀礀 椀渀 昀愀琀 眀椀琀栀 愀 最爀攀愀琀 焀甀愀渀琀椀琀礀 漀昀 ഊonions cooked beforehand: then take lightly browned bread or untoasted ਀戀爀攀愀搀 挀爀甀洀戀猀Ⰰ 愀猀 漀琀栀攀爀眀椀猀攀 椀琀 眀漀甀氀搀 戀攀 琀漀漀 戀爀漀眀渀 昀漀爀 瘀攀愀氀 戀爀漀琀栀㬀 ⠀琀栀攀礀 ഊsay that this lightly browned bread is good for hare broth.) And let ਀琀栀椀猀 戀爀攀愀搀 戀攀 洀漀椀猀琀攀渀攀搀 眀椀琀栀 戀攀攀昀 猀琀漀挀欀 愀渀搀 愀 氀椀琀琀氀攀 眀椀渀攀 漀爀 眀愀琀攀爀 氀攀昀琀 ഊfrom cooking peas, and while it is moistening, grind ginger, cinnamon, ਀挀氀漀瘀攀Ⰰ 最爀愀椀渀 漀昀 倀愀爀愀搀椀猀攀Ⰰ 愀渀搀 猀愀昀昀爀漀渀 洀愀椀渀氀礀 昀漀爀 挀漀氀漀爀椀渀最 椀琀 礀攀氀氀漀眀Ⰰ 愀渀搀 ഊmix with verjuice, wine and vinegar, then grind your bread and put ਀琀栀爀漀甀最栀 琀栀攀 猀椀攀瘀攀㨀 愀渀搀 愀搀搀 礀漀甀爀 猀瀀椀挀攀猀Ⰰ 愀渀搀 琀栀攀 猀椀攀瘀攀搀 戀爀攀愀搀Ⰰ 琀漀 琀栀攀 ഊcauldron, and put it all on to boil together; and it should be more ਀礀攀氀氀漀眀 琀栀愀渀 戀爀漀眀渀Ⰰ 猀栀愀爀瀀 眀椀琀栀 瘀椀渀攀最愀爀Ⰰ 愀渀搀 昀甀氀氀 漀昀 猀瀀椀挀攀猀⸀ ⴀ 䄀渀搀 渀漀琀攀 ഊthat it needs lots of saffron, and try not to add cloves or cinnamon, as ਀琀栀攀礀 眀椀氀氀 爀攀搀搀攀渀 椀琀⸀ഊ ਀䄀氀猀漀 愀 栀愀爀攀 戀爀漀琀栀⸀ഊ ਀䈀爀漀琀栀 眀椀琀栀 䴀攀愀琀 匀琀爀椀瀀猀 椀猀 洀愀搀攀 椀渀 栀愀猀琀攀 愀琀 愀 猀甀瀀瀀攀爀 眀栀攀爀攀 琀栀攀爀攀 愀爀攀 洀漀爀攀 ഊpeople than expected. For ten bowls, take twenty strips of the cold meat ਀昀爀漀洀 搀椀渀渀攀爀 愀渀搀 昀爀漀洀 琀栀攀 氀攀最 漀昀 戀攀攀昀㬀 愀渀搀 氀攀琀 琀栀攀 猀琀爀椀瀀猀 戀攀 猀洀愀氀氀 氀椀欀攀 ഊslices of bacon, and fry them in fat on the fire on the griddle. ਀ഊItem, have the yolks of six eggs and a little white wine, and beat them ਀琀漀最攀琀栀攀爀 甀渀琀椀氀 礀漀甀 愀爀攀 琀椀爀攀搀Ⰰ 琀栀攀渀 瀀甀琀 眀椀琀栀 洀攀愀琀 猀琀漀挀欀 愀渀搀 漀氀搀 瘀攀爀樀甀椀挀攀Ⰰ ഊnot new, for it will turn: and boil it all without the meat; and then ਀愀爀爀愀渀最攀 椀渀 琀栀攀 戀漀眀氀猀Ⰰ 愀渀搀 椀渀 攀愀挀栀 戀漀眀氀 琀眀漀 猀琀爀椀瀀猀 漀昀 洀攀愀琀⸀ 匀漀洀攀 瀀甀琀 琀栀攀 ഊbroth in the bowls, and on a dish, before four people, five meat slices ਀愀渀搀 猀漀洀攀 戀爀漀琀栀 眀椀琀栀 琀栀攀洀㬀 愀渀搀 琀栀椀猀 椀猀 昀漀爀 眀栀攀渀 琀栀攀爀攀 愀爀攀 洀漀爀攀 瀀攀漀瀀氀攀 愀渀搀 ഊless meat. ਀ഊSaracen Broth. Skin the eel and cut in little chunks, then sprinkle with ਀最爀漀甀渀搀 猀愀氀琀 愀渀搀 昀爀礀 椀渀 漀椀氀㬀 琀栀攀渀 最爀椀渀搀 最椀渀最攀爀Ⰰ 挀椀渀渀愀洀漀渀Ⰰ 挀氀漀瘀攀Ⰰ 最爀愀椀渀Ⰰ ഊgalingale, long pepper and saffron to give color, and verjuice, and boil ਀愀氀氀 琀漀最攀琀栀攀爀 眀椀琀栀 琀栀攀 攀攀氀猀 眀栀椀挀栀 眀椀氀氀 洀愀欀攀 琀栀攀 氀椀愀椀猀漀渀 漀昀 琀栀攀洀猀攀氀瘀攀猀⸀ഊ ਀䰀攀 䴀攀渀愀最椀攀爀 栀愀猀 猀漀洀攀 漀琀栀攀爀猀⸀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀ഊDate: Sat, 10 Jan 2009 21:25:13 -0500 ਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ 㰀愀搀愀洀愀渀琀椀甀猀㄀ 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Beef stock ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀渀 䨀愀渀 ㄀　Ⰰ ㈀　　㤀Ⰰ 愀琀 㘀㨀㄀㐀 倀䴀Ⰰ 刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀 眀爀漀琀攀㨀ഊ<<< I just came home from the Top Quality Food Market with 5 pounds of ਀戀攀攀昀 猀栀椀渀 戀漀渀攀猀⸀  吀栀攀礀 愀爀攀 渀漀眀 爀漀愀猀琀椀渀最 椀渀 琀栀攀 漀瘀攀渀 琀漀 瀀爀攀瀀愀爀攀 琀栀攀洀ഊfor stock. I've never made beef stock before -- chicken, yes, but not ਀戀攀攀昀 ⴀⴀ 愀渀搀 䤀 渀漀琀椀挀攀 琀栀愀琀 洀漀猀琀 漀昀 琀栀攀 爀攀挀椀瀀攀猀 漀渀氀椀渀攀 挀愀氀氀 昀漀爀 琀漀洀愀琀漀ഊin some form or other among the stock ingredients. >>> ਀ഊFor a brown beef or veal stock, the tomato enhances the color, and, ਀瀀漀猀猀椀戀氀礀Ⰰ 戀爀椀最栀琀攀渀猀 琀栀攀 昀氀愀瘀漀爀 愀渀搀 氀椀最栀琀攀渀猀 琀栀攀 琀攀砀琀甀爀攀 漀昀 猀甀挀栀  ഊstocks, which can be heavy after the long cooking required. I'm not ਀愀眀愀爀攀 漀昀 愀渀礀 瀀愀爀琀椀挀甀氀愀爀 洀攀搀椀攀瘀愀氀 椀渀琀攀爀攀猀琀 椀渀 戀爀漀眀渀椀渀最 戀漀渀攀猀 樀甀猀琀 琀漀  ഊget brown stock, but I suppose the bones of roast meats could have ਀愀搀搀攀搀 挀漀氀漀爀Ⰰ 攀瘀攀渀 椀昀 椀琀 眀愀猀 猀漀爀琀 漀昀 椀渀挀椀搀攀渀琀愀氀⸀ഊ ਀㰀㰀㰀 吀栀愀琀 洀愀搀攀 洀攀 爀攀愀氀椀稀攀 琀栀愀琀 䤀 搀漀渀✀琀 爀攀挀愀氀氀 猀攀攀椀渀最 愀渀礀 瀀攀爀椀漀搀ഊinstructions for broth-making. Thinking about Spanish cuisine -- the ਀昀漀爀洀 漀昀 瀀攀爀椀漀搀 挀漀漀欀椀渀最 琀栀愀琀 䤀 欀渀漀眀 戀攀猀琀 ⴀⴀ 䤀 爀攀挀愀氀氀 猀攀攀椀渀最 爀攀挀椀瀀攀猀ഊthat mention "pot broth". That would presumably be the liquid left ਀漀瘀攀爀 昀爀漀洀 戀漀椀氀椀渀最 猀漀洀攀 洀攀愀琀 漀爀 漀琀栀攀爀⸀ 㸀㸀㸀ഊ ਀夀攀猀Ⰰ 眀栀愀琀 琀栀攀 䘀爀攀渀挀栀 眀漀甀氀搀 挀愀氀氀 戀漀甀氀氀椀漀渀⸀ 䌀漀甀氀搀 琀栀椀猀 愀氀猀漀 ⠀漀爀 爀愀琀栀攀爀Ⰰ  ഊas an alternative interpretation) be the ubiquitous medieval, generic, ਀渀攀瘀攀爀ⴀ攀渀搀椀渀最 猀琀漀挀欀瀀漀琀 甀猀攀搀 昀漀爀 戀漀椀氀椀渀最 愀渀礀 氀愀爀最攀 樀漀椀渀琀㼀ഊ ਀㰀㰀㰀 䠀漀眀攀瘀攀爀Ⰰ 琀栀愀琀✀猀 愀 猀攀瀀愀爀愀琀攀ഊthing from the more common "meat broth" and "chicken broth". >>> ਀ഊMaybe one is a by-product of the boiling of meat, and the other ਀猀瀀攀挀椀昀椀挀愀氀氀礀 洀愀搀攀 昀漀爀 琀栀攀 戀爀漀琀栀㼀ഊ ਀㰀㰀㰀 匀漀Ⰰ 栀漀眀 搀椀搀 漀甀爀 愀渀挀攀猀琀漀爀猀 洀愀欀攀 琀栀攀椀爀 猀琀漀挀欀猀 愀渀搀 戀爀漀琀栀猀㼀  䄀渀搀 眀栀愀琀ഊflavorings (if any) did they add in lieu of tomato paste? >>> ਀ഊRed wine and mushrooms turn up in late 18th and early 19th century ਀爀攀挀椀瀀攀猀 昀漀爀 戀爀漀眀渀 猀琀漀挀欀猀 愀渀搀 猀愀甀挀攀猀Ⰰ 愀琀 愀爀漀甀渀搀 琀栀攀 猀愀洀攀 琀椀洀攀 琀漀洀愀琀漀攀猀  ഊare entering the mainstream European culinary repertoire. I don't ਀琀栀椀渀欀 琀栀攀爀攀✀猀 愀 栀甀最攀 戀漀搀礀 漀昀 攀瘀椀搀攀渀挀攀 琀漀 猀甀最最攀猀琀 琀栀愀琀 戀爀漀眀渀 猀琀漀挀欀猀 愀猀  ഊwe know them are much older than the practice of adding tomatoes to ਀琀栀攀洀⸀ഊ ਀䤀 猀攀攀洀 琀漀 爀攀挀愀氀氀 䰀愀 嘀愀爀攀渀渀攀 瀀爀漀瘀椀搀椀渀最 猀漀洀攀 猀琀漀挀欀 爀攀挀椀瀀攀猀⸀ 䤀✀氀氀 猀攀攀 椀昀  ഊI can dig it out and check later... ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㄀㄀ 䨀愀渀 ㈀　　㤀 ㄀㔀㨀㔀㔀㨀㈀㜀 ⬀㄀㌀　　ഊFrom: Antonia Calvo ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀攀攀昀 猀琀漀挀欀ഊTo: Cooks within the SCA ਀ഊPhil Troy / G. Tacitus Adamantius wrote: ਀㰀㰀㰀 刀攀搀 眀椀渀攀 愀渀搀 洀甀猀栀爀漀漀洀猀 琀甀爀渀 甀瀀 椀渀 氀愀琀攀 ㄀㠀琀栀 愀渀搀 攀愀爀氀礀 ㄀㤀琀栀 挀攀渀琀甀爀礀 ഊrecipes for brown stocks and sauces, at around the same time tomatoes ਀愀爀攀 攀渀琀攀爀椀渀最 琀栀攀 洀愀椀渀猀琀爀攀愀洀 䔀甀爀漀瀀攀愀渀 挀甀氀椀渀愀爀礀 爀攀瀀攀爀琀漀椀爀攀⸀ 䤀 搀漀渀✀琀 ഊthink there's a huge body of evidence to suggest that brown stocks as ਀眀攀 欀渀漀眀 琀栀攀洀 愀爀攀 洀甀挀栀 漀氀搀攀爀 琀栀愀渀 琀栀攀 瀀爀愀挀琀椀挀攀 漀昀 愀搀搀椀渀最 琀漀洀愀琀漀攀猀 琀漀 琀栀攀洀⸀ 㸀㸀㸀ഊ ਀刀甀洀瀀漀氀琀 挀愀氀氀猀 昀漀爀 ∀戀爀愀甀渀攀 䈀爀㼀栀攀∀ ⠀戀爀漀眀渀 戀爀漀琀栀⤀ 椀渀 猀漀洀攀 漀昀 栀椀猀 爀攀挀椀瀀攀猀 愀渀搀 ∀攀椀渀 戀爀愀甀渀攀 䈀爀㼀栀攀⼀ 搀椀攀 搀甀 瘀漀渀 攀椀渀攀洀 䈀爀愀琀攀渀 栀愀猀琀 愀戀最攀最漀猀猀攀渀⼀∀ ⠀嬀䤀 琀栀椀渀欀崀 愀 戀爀漀眀渀 猀琀漀挀欀 琀栀愀琀 礀漀甀 栀愀瘀攀 最漀琀 昀爀漀洀 愀 爀漀愀猀琀⤀⸀ഊ-- ਀䄀渀琀漀渀椀愀 搀椀 䈀攀渀攀搀攀琀琀漀 䌀愀氀瘀漀 ഊ ਀ഊDate: Sat, 10 Jan 2009 22:00:16 -0500 ਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ 㰀愀搀愀洀愀渀琀椀甀猀㄀ 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Beef stock ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀渀 䨀愀渀 ㄀　Ⰰ ㈀　　㤀Ⰰ 愀琀 㤀㨀㔀㔀 倀䴀Ⰰ 䄀渀琀漀渀椀愀 䌀愀氀瘀漀 眀爀漀琀攀㨀ഊ<<< Rumpolt calls for "braune Br?he" (brown broth) in some of his ਀爀攀挀椀瀀攀猀 愀渀搀 ∀攀椀渀 戀爀愀甀渀攀 䈀爀㼀栀攀⼀ 搀椀攀ഊdu von einem Braten hast abgegossen/" ([I think] a brown stock that ਀礀漀甀 栀愀瘀攀 最漀琀 昀爀漀洀 愀 爀漀愀猀琀⤀⸀ 㸀㸀㸀ഊ ਀吀栀愀琀 猀漀甀渀搀猀 愀戀漀甀琀 爀椀最栀琀Ⰰ 愀猀 愀 琀爀愀渀猀氀愀琀椀漀渀⸀ 䤀✀洀 樀甀猀琀 渀漀琀 猀甀爀攀 栀漀眀  ഊwidespread such a practice would have been. ਀ഊIt's really interesting, though, that for so many hundreds of years ਀猀漀洀攀 昀漀爀洀 漀昀 瀀漀琀琀愀最攀 眀愀猀 漀渀 瘀椀爀琀甀愀氀氀礀 攀瘀攀爀礀 琀愀戀氀攀Ⰰ 戀甀琀 猀琀漀挀欀 愀猀 眀攀  ഊknow it doesn't seem to become the all-important "fond du cuisine" ਀甀渀琀椀氀 琀栀攀 ㄀㠀琀栀 挀攀渀琀甀爀礀 漀爀 猀漀⸀⸀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀 ⠀琀栀椀渀欀椀渀最 愀戀漀甀琀 氀漀漀欀椀渀最 椀琀 甀瀀 椀渀 䰀愀 嘀愀爀攀渀渀攀 戀甀琀 搀爀攀愀搀椀渀最 愀  ഊlot of typing) ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀　 䨀愀渀 ㈀　　㤀 ㈀㄀㨀㄀㘀㨀㈀㔀 ⴀ　㘀　　ഊFrom: "Terry Decker" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀攀攀昀 猀琀漀挀欀ഊTo: "Cooks within the SCA" ਀ഊ<<< Rumpolt calls for "braune Br?he" (brown broth) in some of his recipes ਀愀渀搀 ∀攀椀渀 戀爀愀甀渀攀 䈀爀㼀栀攀⼀ 搀椀攀ഊdu von einem Braten hast abgegossen/" ([I think] a brown stock that you ਀栀愀瘀攀 最漀琀 昀爀漀洀 愀 爀漀愀猀琀⤀⸀ഊ-- ਀䄀渀琀漀渀椀愀 搀椀 䈀攀渀攀搀攀琀琀漀 䌀愀氀瘀漀 㸀㸀㸀ഊ ਀吀爀礀 ∀栀愀猀 搀爀愀椀渀攀搀 昀爀漀洀⸀∀  䤀琀✀猀 愀 挀漀洀瀀漀甀渀搀 瘀攀爀戀 挀漀渀猀椀猀琀椀渀最 漀昀 琀栀攀 愀搀瘀攀爀戀 ∀愀戀∀ ഊ(from) and a form of the verb "giessen" (to pour, spill, flow, etc). ਀ഊBear ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㄀㄀ 䨀愀渀 ㈀　　㤀 　㠀㨀㌀㤀㨀㈀㠀 ⴀ　㔀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀攀攀昀 猀琀漀挀欀ഊTo: Cooks within the SCA ਀ഊI checked the Concordance of English Recipes and there are a page and a half ਀漀昀 爀攀挀椀瀀攀猀 琀栀愀琀 栀愀瘀攀 攀椀琀栀攀爀 愀 琀椀琀氀攀 椀渀搀椀挀愀琀椀渀最 戀爀漀琀栀 漀爀 猀漀洀攀琀栀椀渀最 琀漀ഊdo with broth as in "for henne in brothe" or "roo broth." ਀ഊJohnnae ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㄀㄀ 䨀愀渀 ㈀　　㤀 　㤀㨀㐀㄀㨀㐀㔀 ⴀ　㔀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀攀攀昀 猀琀漀挀欀ഊTo: Cooks within the SCA ਀ഊOn Jan 11, 2009, at 9:25 AM, Terry Decker wrote: ਀㰀㰀㰀 䤀 挀栀攀挀欀攀搀 琀栀攀 䌀漀渀挀漀爀搀愀渀挀攀 漀昀 䔀渀最氀椀猀栀 刀攀挀椀瀀攀猀ഊand there are a page and a half ਀漀昀 爀攀挀椀瀀攀猀 琀栀愀琀 栀愀瘀攀 攀椀琀栀攀爀 愀 琀椀琀氀攀 椀渀搀椀挀愀琀椀渀最 戀爀漀琀栀 漀爀 猀漀洀攀琀栀椀渀最 琀漀ഊdo with broth as in "for henne in brothe" or "roo broth." ਀匀漀洀攀琀栀椀渀最 琀漀 最漀 琀栀爀漀甀最栀 眀栀攀渀 䤀 栀愀瘀攀 愀 猀瀀愀爀攀 洀漀洀攀渀琀⸀ഊ ਀䨀漀栀渀渀愀攀 㸀㸀㸀ഊ ਀∀刀漀漀 戀爀漀琀栀㼀∀  刀漀甀砀Ⰰ 瀀攀爀栀愀瀀猀㼀  䤀 搀漀渀✀琀 栀愀瘀攀 琀椀洀攀 琀漀 挀栀愀猀攀 椀琀 愀琀 琀栀攀  ഊmoment, but that does look interesting. ਀㴀㴀㴀㴀㴀㴀㴀㴀ഊ ਀刀漀攀Ⰰ 愀猀 椀渀 爀漀攀戀甀挀欀Ⰰ 䤀 戀攀氀椀攀瘀攀⸀ഊ ਀吀栀攀 琀爀漀甀戀氀攀 椀猀 琀栀愀琀 琀栀攀 戀爀漀琀栀猀 䨀漀栀渀渀愀攀 洀攀渀琀椀漀渀猀 愀爀攀 洀漀猀琀氀礀 昀椀渀椀猀栀攀搀  ഊsoups -- in the non-English sources these would have names translated ਀椀渀琀漀 䔀渀最氀椀猀栀Ⰰ 漀昀琀攀渀 戀礀 瀀攀漀瀀氀攀 氀椀欀攀 匀挀甀氀氀礀Ⰰ 愀猀 戀爀攀眀攀琀猀Ⰰ 琀漀 搀椀猀琀椀渀最甀椀猀栀  ഊthem from what we think of as broths. ਀ഊ"Potion" gets such an undeservedly bad rap these days ;-) ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㄀㄀ 䨀愀渀 ㈀　　㤀 　㤀㨀㌀㜀㨀㐀㜀 ⴀ　㔀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䰀愀 嘀愀爀攀渀渀攀✀猀 猀琀漀挀欀猀⸀⸀⸀ഊTo: Cooks within the SCA ਀ഊOkay, in response to Brighid's question and also in counterpoint to ਀猀漀洀攀 漀昀 琀栀攀 挀漀洀洀攀渀琀猀 漀渀 刀甀洀瀀漀氀琀 挀漀渀渀攀挀琀攀搀 琀栀攀爀攀眀椀琀栀Ⰰ 䤀 眀攀渀琀 愀渀搀 搀甀最  ഊout my copy of Scully's translation of La Varenne's Cuisinier ਀䘀爀愀渀挀漀椀猀攀 愀渀搀 倀愀琀椀猀猀攀爀 䘀爀愀渀挀漀椀猀攀Ⰰ 愀渀搀 䰀愀 嘀愀爀攀渀渀攀 栀愀猀 猀漀洀攀 椀渀琀攀爀攀猀琀椀渀最  ഊthings to say. ਀ഊUnfortunately, between my vision having grown a little less sharp than ਀椀琀 眀愀猀 愀 礀攀愀爀 愀最漀Ⰰ 愀渀搀 琀栀椀猀 戀攀愀甀琀椀昀甀氀 渀攀眀 欀攀礀戀漀愀爀搀 琀栀愀琀 氀漀漀欀猀 氀漀瘀攀氀礀  ഊbut requires perfectly vertical keystrokes that aren't made too ਀焀甀椀挀欀氀礀 昀漀爀 琀栀攀 欀攀礀戀漀愀爀搀 琀漀 爀攀最椀猀琀攀爀 眀椀琀栀漀甀琀 猀椀洀瀀氀礀 椀最渀漀爀椀渀最 琀栀攀洀 愀渀搀  ഊdropping letters, I'm not up to transcribing or even scanning, OCR and ਀挀漀爀爀攀挀琀椀渀最 琀栀爀攀攀 漀爀 昀漀甀爀 瀀愀最攀猀 漀渀 琀栀攀 猀甀戀樀攀挀琀Ⰰ 戀甀琀 䤀 挀愀渀 最椀瘀攀 愀 搀椀最攀猀琀  ഊeasily enough. ਀ഊIn general, we're still not taking meaty bones and aromatic ਀瘀攀最攀琀愀戀氀攀猀Ⰰ 戀爀漀眀渀椀渀最 琀栀攀洀 ⠀漀爀 渀漀琀Ⰰ 椀渀 琀栀攀 挀愀猀攀 漀昀 眀栀椀琀攀 猀琀漀挀欀猀⤀ 愀搀搀椀渀最  ഊwater, and then wine, a tomato product, etc. ਀ഊLa Varenne essentially describes two processes in multiple instances, ਀愀渀搀 洀椀砀攀猀 愀渀搀 洀愀琀挀栀攀猀 愀猀瀀攀挀琀猀 漀昀 琀栀攀 琀眀漀 琀攀挀栀渀椀焀甀攀猀 昀漀爀 搀椀昀昀攀爀攀渀琀  ഊsituations. ਀ഊHe starts with boullion, which is, as might be expected, the juice ਀氀攀昀琀 漀瘀攀爀 昀爀漀洀 猀椀洀洀攀爀椀渀最 洀攀愀琀 椀渀 眀愀琀攀爀 漀爀 眀愀琀攀爀 愀渀搀 眀椀渀攀⸀ 䴀漀爀攀 漀爀 氀攀猀猀  ഊwhat most medieval cooks were doing. He uses boullion a fair amount in ਀猀愀甀挀攀猀 愀渀搀 猀漀甀瀀猀⸀ഊ ਀䠀攀 愀氀猀漀 甀猀攀猀 戀漀甀氀氀椀漀渀 琀漀 洀愀欀攀 猀琀漀挀欀Ⰰ 漀爀 愀琀 氀攀愀猀琀 琀栀椀猀 椀猀 栀漀眀 匀挀甀氀氀礀  ഊtranslates it. In general I trust Scully, but when I don't have the ਀漀爀椀最椀渀愀氀 䘀爀攀渀挀栀Ⰰ 栀漀眀 挀愀渀 䤀 戀攀 猀甀爀攀㼀ഊ ਀䰀愀 嘀愀爀攀渀渀攀 椀渀猀琀爀甀挀琀猀 甀猀 琀漀 琀愀欀攀 挀漀漀欀攀搀 洀攀愀琀Ⰰ 猀焀甀攀攀稀攀 琀栀攀 樀甀椀挀攀猀 漀甀琀  ഊwith a press (this was still being done with cooked, carved duck ਀挀愀爀挀愀猀猀攀猀 椀渀 琀栀攀 ㄀㤀琀栀 挀攀渀琀甀爀礀 琀漀 洀愀欀攀 琀栀攀 昀愀洀漀甀猀 挀愀渀愀爀搀 愀甀 猀愀渀最 ⴀⴀ 䤀  ഊknow of at least one list member who apparently actually owns a duck ਀瀀爀攀猀猀Ⰰ 戀甀琀 椀琀 挀攀爀琀愀椀渀氀礀 愀椀渀✀琀 洀攀⤀⸀ 䠀攀 猀愀礀猀 琀栀攀 樀甀椀挀攀 漀昀 愀 戀漀椀氀攀搀 樀漀椀渀琀  ഊis more copious, but less rich, than the juice of a roast joint. He ਀琀栀攀渀 椀渀猀琀爀甀挀琀猀 甀猀Ⰰ 猀栀漀甀氀搀 琀栀椀猀 戀攀 椀渀猀甀昀昀椀挀椀攀渀琀 樀甀椀挀攀 昀漀爀 漀甀爀 渀攀攀搀猀Ⰰ 琀漀  ഊremoisten the joint with boullion, let it steep a bit, and squeeze it ਀愀最愀椀渀⸀ 刀攀瀀攀愀琀 愀猀 渀攀攀搀攀搀⸀ഊ ਀䠀攀 愀氀猀漀 猀愀礀猀 眀攀 挀愀渀 琀愀欀攀 洀攀愀琀Ⰰ 瀀愀挀欀 椀琀 椀渀琀漀 愀 樀愀爀Ⰰ 眀椀搀攀ⴀ洀漀甀琀栀攀搀  ഊbottle, or narrow-mouthed pot, and, I think, top it off with boullion, ਀琀栀攀渀 猀攀愀氀 椀琀 眀椀琀栀 愀 瀀椀攀挀攀 漀昀 搀漀甀最栀 愀渀搀 猀漀洀攀 瀀愀爀挀栀洀攀渀琀 琀椀攀搀 漀瘀攀爀 琀栀攀  ഊtop, and then cook the container in another pot of water for several ਀栀漀甀爀猀⸀ഊ ਀吀栀椀猀 洀攀琀栀漀搀 椀猀 猀琀椀氀氀 戀攀椀渀最 甀猀攀搀 椀渀琀漀 琀栀攀 ㈀　琀栀 挀攀渀琀甀爀礀 ⠀愀渀搀 瀀漀猀猀椀戀氀礀  ഊbeyond) to make what the English and the Irish call "beef tea" to feed ਀琀漀 琀栀攀 猀椀挀欀⸀ 䤀 琀栀椀渀欀 琀栀愀琀 眀栀攀渀 䰀愀 嘀愀爀攀渀渀攀 椀猀 渀漀琀 甀猀椀渀最 琀栀椀猀 瘀攀爀猀椀漀渀 漀昀  ഊstock to make a sauce, he's feeding it to the sick, elderly, and ਀最攀渀攀爀愀氀氀礀 椀渀昀椀爀洀Ⰰ 愀猀 眀攀氀氀⸀ഊ ਀䠀攀 愀氀猀漀 椀渀挀氀甀搀攀猀 愀 爀攀挀椀瀀攀 昀漀爀 洀甀猀栀爀漀漀洀 猀琀漀挀欀Ⰰ 眀栀椀挀栀 椀渀瘀漀氀瘀攀猀 爀攀挀漀漀欀椀渀最  ഊboullion with the bruised, unattractive culls from your mushroom ਀猀甀瀀瀀氀礀Ⰰ 瀀氀甀猀 琀栀攀 甀猀甀愀氀 洀漀搀攀爀渀椀猀栀 愀爀漀洀愀琀椀挀 猀甀猀瀀攀挀琀猀 猀甀挀栀 愀猀 琀栀攀 漀渀椀漀渀  ഊstuck with cloves, which later gets removed and discarded, etc. ਀ഊIt's worth remembering that La Varenne is roughly contemporary with ਀䬀攀渀攀氀洀 䐀椀最戀礀Ⰰ 戀甀琀 瀀爀攀琀琀礀 洀甀挀栀 洀愀爀欀猀 琀栀攀 猀琀愀爀琀椀渀最 瀀漀椀渀琀 昀漀爀 䘀爀攀渀挀栀  ഊcuisine taking over the culinary world, so to speak. We're starting to ਀猀攀攀 猀愀甀挀攀猀 琀栀椀挀欀攀渀攀搀 眀椀琀栀 爀漀甀砀 ⠀渀漀Ⰰ 栀攀 搀椀搀渀✀琀 椀渀瘀攀渀琀 椀琀Ⰰ 戀甀琀 栀攀 甀猀攀猀  ഊit more than Welser and Rumpolt), we're starting to see some basic ਀洀漀搀甀氀愀爀 瀀爀攀瀀愀爀愀琀椀漀渀猀 戀攀椀渀最 瀀爀攀瀀愀爀攀搀 椀渀 焀甀愀渀琀椀琀礀 ⠀琀栀椀渀最猀 氀椀欀攀 瀀甀昀昀  ഊpastry, roux, mixtures that suspiciously resemble mirepoix and ਀搀甀砀攀氀氀攀猀Ⰰ 攀琀挀⸀⤀ 琀漀 瀀氀甀最 椀渀 愀猀 椀渀最爀攀搀椀攀渀琀猀 椀渀 漀琀栀攀爀 爀攀挀椀瀀攀猀⸀ 䔀瘀椀搀攀渀琀氀礀  ഊwe've got a little longer to wait to see stock being made and used in ਀琀栀椀猀 眀愀礀Ⰰ 愀琀 氀攀愀猀琀 椀渀 䘀爀愀渀挀攀⸀ 吀栀攀 栀甀渀搀爀攀搀 礀攀愀爀猀 愀昀琀攀爀 䰀愀 嘀愀爀攀渀渀攀✀猀  ഊdeath (give or take ten) would see the birth of Careme, who pretty ਀洀甀挀栀 琀愀欀攀猀 琀栀攀 洀漀搀攀爀渀 愀最攀 漀昀 䔀甀爀漀瀀攀愀渀 挀漀漀欀攀爀礀 戀礀 琀栀攀 栀愀渀搀 愀渀搀 搀爀愀最猀 椀琀  ഊinto the light... ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㄀㄀ 䨀愀渀 ㈀　　㤀 ㄀㄀㨀　㐀㨀㌀㈀ ⴀ　㔀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䈀攀攀昀 猀琀漀挀欀ഊTo: Cooks within the SCA ਀ഊOn Jan 11, 2009, at 9:25 AM, Terry Decker wrote: ਀㰀㰀㰀 ∀刀漀漀 戀爀漀琀栀㼀∀  刀漀甀砀Ⰰ 瀀攀爀栀愀瀀猀㼀  䤀 搀漀渀✀琀 栀愀瘀攀 琀椀洀攀 琀漀 挀栀愀猀攀 椀琀 愀琀 琀栀攀 ഊmoment, but that does look interesting.>>> ਀ഊRoo as in Roe as in according to OED: ਀∀䄀 猀洀愀氀氀 猀瀀攀挀椀攀猀 漀昀 搀攀攀爀 ⠀⼀䌀愀瀀爀攀漀氀甀猀 挀愀瀀爀㼀愀⼀Ⰰ 昀漀爀洀攀爀氀礀 ⼀䌀攀爀瘀甀猀 ഊcapreolus/) inhabiting various parts of Europe and Asia; a deer ਀戀攀氀漀渀最椀渀最 琀漀 琀栀椀猀 猀瀀攀挀椀攀猀⸀ഊ*1575* Turberv. /Venerie/ 241 The tayle of Harte, Bucke, Rowe, or any ਀漀琀栀攀爀 䐀攀愀爀攀Ⰰ 椀猀 琀漀 戀攀 挀愀氀氀攀搀 琀栀攀 匀礀渀最氀攀⸀∀ഊ ਀圀栀椀氀攀 䤀 栀愀瘀攀 伀䔀䐀 漀瀀攀渀 氀攀琀✀猀 猀攀攀㨀ഊ"Broth to prepare by boiling, make a decoction: see brew it says." A ਀焀甀漀琀愀琀椀漀渀 搀愀琀攀搀 愀爀漀甀渀搀 ㄀　　　 䄀䐀 椀猀 琀栀攀 攀愀爀氀椀攀猀琀⸀ഊ ਀⨀∀䌀⸀ ㄀㐀　　⨀ 䴀愀甀渀搀攀瘀⸀ 砀砀椀椀椀⸀ ㈀㔀　 一漀渀 漀琀栀攀爀 瀀漀琀愀最攀猀 戀甀琀 琀栀攀 戀爀漀琀栀攀 漀昀 琀栀攀 ഊflesche." ਀ഊInteresting-- Also "Loosely applied to various boiled, brewed, or ਀搀攀挀漀挀琀攀搀 氀椀焀甀漀爀猀∀ഊ ਀嬀吀栀攀 䴀椀搀搀氀攀 䔀渀最氀椀猀栀 䐀椀挀琀椀漀渀愀爀礀 挀愀渀 漀昀 挀漀甀爀猀攀 戀攀 猀攀愀爀挀栀攀搀 戀礀 愀渀礀漀渀攀 琀栀攀猀攀 ഊdays, so everyone can look up ਀琀栀攀 䴀䔀䐀 攀渀琀爀椀攀猀 琀栀攀洀猀攀氀瘀攀猀 愀渀搀 猀攀攀 愀氀氀 琀栀攀 焀甀漀琀愀琀椀漀渀猀 琀栀愀琀 搀攀愀氀 眀椀琀栀 ഊcookery.] ਀ഊOh I agree about matching term to recipe in the Concordance. That's why ਀椀琀✀猀 愀 瀀爀漀樀攀挀琀 昀漀爀 愀渀漀琀栀攀爀 搀愀礀⸀ 吀愀欀攀 琀栀攀 䌀漀渀挀漀爀搀愀渀挀攀 愀渀搀 琀栀攀 猀漀甀爀挀攀猀ഊand go through them all and see what they say. Someplace between the ਀㄀㌀琀栀 愀渀搀 ㄀㔀琀栀 挀攀渀琀甀爀椀攀猀 琀栀攀爀攀 洀椀最栀琀 戀攀 猀漀洀攀琀栀椀渀最⸀ 䤀琀 挀漀甀氀搀 眀攀氀氀 戀攀 琀栀愀琀 眀椀琀栀 琀栀攀 戀漀椀氀椀渀最 爀漀漀洀猀 最漀椀渀最 昀甀氀氀 戀氀愀猀琀 椀渀 琀栀攀 瀀愀氀愀挀攀 欀椀琀挀栀攀渀猀 琀栀攀 渀攀攀搀 昀漀爀 椀渀猀琀爀甀挀琀椀漀渀猀 漀爀 爀攀挀椀瀀攀猀 昀漀爀 戀爀漀琀栀 漀爀 猀琀漀挀欀 眀攀爀攀 渀攀瘀攀爀 渀攀攀搀攀搀⸀ 䈀爀攀愀爀猀 搀漀攀猀 愀 最漀漀搀 猀攀挀琀椀漀渀 漀渀 琀栀椀猀 椀渀 䄀氀氀 琀栀攀 䬀椀渀最✀猀 䌀漀漀欀猀⸀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀ഊDate: Sun, 11 Jan 2009 11:15:54 EST ਀䘀爀漀洀㨀 䈀爀漀渀眀礀渀洀最渀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: [Sca-cooks] Beef stock ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀琀⸀搀⸀搀攀挀欀攀爀 愀琀 愀琀琀⸀渀攀琀 眀爀椀琀攀猀㨀ഊ<<"Roo broth?" Roux, perhaps? I don't have time to chase it at the moment, ਀戀甀琀 琀栀愀琀 搀漀攀猀 氀漀漀欀 椀渀琀攀爀攀猀琀椀渀最⸀㸀㸀ഊ ਀一漀Ⰰ 椀琀✀猀 愀 ㄀㐀琀栀 挀攀渀琀甀爀礀 䔀渀最氀椀猀栀 ⠀䤀 琀栀椀渀欀⤀ 猀漀甀瀀 甀猀椀渀最 洀攀愀琀 昀爀漀洀 爀漀攀 搀攀攀爀⸀  ഊIt's very yummy. I remember the base is half wine and half water; I remember ਀琀栀攀爀攀 戀攀椀渀最 漀渀椀漀渀猀 愀渀搀 瀀攀瀀瀀攀爀 椀渀 椀琀Ⰰ 愀渀搀 琀栀攀 猀愀甀挀攀 椀猀 琀漀 戀攀 琀栀椀挀欀攀渀攀搀 眀椀琀栀 戀氀漀漀搀Ⰰ 戀甀琀 䤀 挀愀渀✀琀 爀攀洀攀洀戀攀爀 琀栀攀 爀攀挀椀瀀攀 戀攀挀愀甀猀攀 䤀 搀漀渀✀琀 最攀琀 瘀攀渀椀猀漀渀 漀昀琀攀渀 攀渀漀甀最栀 琀漀 洀愀欀攀 椀琀 瘀攀爀礀 洀甀挀栀⸀ഊ ਀䈀爀愀渀最眀愀礀渀愀 䴀漀爀最愀渀ഊShire of Silver Rylle, East Kingdom ਀䰀愀渀挀愀猀琀攀爀Ⰰ 倀䄀ഊ ਀㰀琀栀攀 攀渀搀㸀ഊEdited by Mark S. Harris broths-msg Page 37 of 37 ਀ഊ