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Broths, as Made in India
Veal or Lamb. —Take a joint of veal, or the fore leg of a lamb, crack the bones nicely, make clean and put into a stewpan and cover with Coldwater; watch and stir well, and the moment it begins to simmer skim carefully; then add a little more cold water to make all the skum rise; skim again, and when the scum is done rising, and the surface of the broth is quite clean, have properly prepared the following: A medium-
sized carrot, 1 head of celery, 2 turnips and 2 onions. Put these into the broth, cover closely and simmer very gently, not to evaporate the broth, for 4 or 5 hours, according to the amount of the meat, strain, and, if not to be used the same day, set in a cool place.
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