Broth: Difference between revisions
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A liquid formed by boiling |
A liquid formed by boiling bones or meat in water, otherwise known as [[stock]]. Often served hot as a light [[soup]], broth is also the basic foundation of many other [[period]] foods, such as stews, gravies and sauces. |
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Modern stock can be purchased in cans or made from [[boullion cube]]s. |
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[[category:food]] |
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Revision as of 03:50, 31 July 2006
A liquid formed by boiling bones or meat in water, otherwise known as stock. Often served hot as a light soup, broth is also the basic foundation of many other period foods, such as stews, gravies and sauces.
Modern stock can be purchased in cans or made from boullion cubes.
