BROTH

Syn. Jus (coctis carnibus), Jus′culum , L.; Bouillon , Jus , Fr.; Fleischbrühe , Ger. In cookery , the liquor in which flesh has been boiled. Broth is distinguished from soup by its inferior strength and quantity of seasoning, . It contains much of the nutriment of the meat. We extract the following from Dr Letheby’s work ‘On Food’:— “A nutritious broth, containing the albumen of the meat or chicken, may be obtained by infusing a third of a pound of minced meat or chicken in 14 oz. of cold water, to which a few drops (4 or 5) of muriatic acid and a little salt (from 10 to 18 grains) have been added. After digesting for an hour or so, it should be strained through a sieve, and the residue washed with five ounces of water, and pre ed, The mixed liquids thus obtained will furnish about a pint of cold extract of meat , containing the whole of the soluble constituents of the meat (albumen, creatin, creatin in, .), and it may be drunk cold, or slightly warmed, the temperature not being raised above 100° F., for fear of coagulating the albumen.”