Difference between revisions of "Broth"

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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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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 cube]]s.
 
Modern stock can be purchased in cans or made from [[boullion cube]]s.

Revision as of 09:15, 8 July 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.