Difference between revisions of "Broth"

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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.
   

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.