Difference between revisions of "Broth"

Revision as of 05:20, 3 November 2007

A liquid made by boiling meat in water, related to stock. Often served hot as a light soup, broth is also the basic foundation of many period foods, such as pottages, stews, gravies and sauces.

Modern stock can be purchased in cans or made from boullion cubes.

Revision as of 00:53, 3 November 2007 (view source) 85.214.86.199 (talk) ← Older edit		Revision as of 05:20, 3 November 2007 (view source) Paul Matisz (talk \| contribs) m (Reverted edits by 85.214.86.199 (Talk); changed back to last version by Sarah Van Der Goes) Newer edit →
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	A liquid made by [[boil]]ing [[meat]] in [[water]], related to [[stock]]. Often served hot as a light [[soup]], broth is also the basic foundation of many [[period]] foods, such as [[pottage]]s, [[stew]]s, [[gravy\|gravies]] and [[sauce]]s.		A liquid made by [[boil]]ing [[meat]] in [[water]], related to [[stock]]. Often served hot as a light [[soup]], broth is also the basic foundation of many [[period]] foods, such as [[pottage]]s, [[stew]]s, [[gravy\|gravies]] and [[sauce]]s.