Broth is a liquid containing the juices of soluble parts of meat and bone, which have been extracted by long, slow cooking.

This liquid is more or less solid when cold, according to the gelatinous nature of the ingredients. It varies greatly in quantity, according to the manner in which it is prepared and the material used. The cheaper, inferior parts of meat yield more nutriment than the expensive cuts.

Composition

Broth contains almost no protein except extractive matter with soluble mineral matter and gelatin.

Objective Point And General Principles In Cooking

The chief object in making broth is to obtain the largest possible amount of nutriment. from the meat. This is best accomplished by observing the following rules:

Cut meat into small pieces.

Soak in the cold water before heating.

Use a careful selection and proportion of meat, bone and water. (The usual proportion is one pint of water to one pound of meat).

Season judiciously.

Use steam-tight kettle; simmer (not boil), that the juice may be fully extracted.

Make it the day before using, that the fat may be removed more easily.

Long, slow cooking.

Broth may be made from beef, mutton or chicken. Rice, barley, Dry Peptonoids Soluble, white or whole egg, etc., may be added, if allowed, to increase the quantity of nourishment.

Comparative Value Of Broth And Beef Tea

Broth differs from beef tea in that it contains gelatin, besides the extractives or flavoring substances and soluble mineral matter that are found in beef tea. Gelatin is obtained from meat and bones by long, slow cooking, and it is useful in convalescence and in febrile states. (Note "Gelatin," p. 203).

Meat Jellies are a condensed form of broth, which forms an agreeable way of serving protein food to an invalid, and are especially valuable in febrile states. Although they do not entirely replace protein in the diet, they produce a considerable quantity of energy. (Note " Gelatin," p. 203, for nutritive value).

Energy Value Of Broth

Very few analyses of broths are available; hence no attempt has been made to state the calories under each recipe. The following table gives an approximate idea of their energy value:

Beef broth............. 100 grams yield 16.5 Calories.

Beef juice ............. 100 grams yield 25 Calories.

Clam bouillon ......... 100 grams yield 2 Calories.

Consomme ............. 100 grams yield 12 Calories.

Food that may be added for extra nutriment 1 whole egg (average) .... 45 grams yield 60 Calories. White of 1 egg (average) . 25 grams yield 13 Calories. Yolk of 1 egg (average) .. 13 grams yield 48 Calories. 1 tablespoon Dry Peptonoids Soluble yield 57 Calories.

1 tablespoon rice......... 15 grams yield 50 Calories.

1 tablespoon barley...... 27 grams yield 90 Calories.

Mutton Broth

2 pounds mutton, cut from fore-quarters. 1 quart cold water. 1 teaspoon salt.

Speck pepper.

2 tablespoons boiled rice or barley.

Wipe meat, remove skin and fat and cut into small pieces. Put in a kettle with bones that have been well broken, add cold water and let it stand one-half hour to extract the juices. Heat gradually to boiling point, skim, and when partly cooked season with salt and pepper. Simmer four hours, or until meat is tender. Do not allow it to boil. Remove fat and strain through a coarse sieve. Serve hot. If broth is made the day before it is used, it can be cooled thoroughly and the fat be removed easily. In reheating use double boiler. Two tablespoons of cooked rice or barley may be added if desired. The barley should be soaked over night or several hours before cooking. Taste and season before serving, a teaspoon of chopped parsley may be added just before serving if desired.

Note

For weaker broth, use one quart of water to one pound of meat.