BROTH

a liquid or clear soup obtained by boiling or steeping meat, poultry, game, shell-fish (as clams, etc.) in water, generally with the addition of vegetables or herbs, followed by straining. If obtained at a low temperature, it may contain a considerable percentage of nutriment, but, as generally made, it is principally valuable as a stimulant. Clarified broth is also known as Bouillon and Consomme (see Soups).

Broths have especially high value in the treatment of invalids, convalescents and others with delicate stomachs. They are nowadays agreeably diversified by using a variety of distinctive vegetable and other flavoring ingredients--as "celery broth," "tomato broth," etc.--and are so retailed in bottles and cans. See also Meat Extract.

added by the pass

Recipes that use broth

498 dishes across the Historical Foodie library call for broth.

The Epicurean · 483

No. 1002 Hard Shell Crabs, in Court Bouillon Crabes Durs au Court Bouillon
No. 1008 Crawfish a la Bordelaise Ecrevisses a la Bordelaise
No. 1009 Crawfish au Court Bouillion and Mariniere Ecrevisses au Court Bouillon et a la Mariniere
No. 1012 Crawfish with Cream Ecrevisses a la Creme
No. 1013 Edible Snails, to Prepare Escargots, Preparation
No. 1016 Edible Snails, Provencal, and with Provencal Butter Escargots a la Provençale et au Beurre de Provence
No. 1025 Small Lobsters a la Bordelaise Petits Homards a la Bordelaise
No. 1026 Lobster a la Bonnefoy Homard a la Bonnefoy
No. 1027 Lobster a la Britannia Homard a la Britannia
No. 103 To Prepare, Clarify and Filter Aspic Jelly Pour Preparer la Gelee d'Aspic, la Clarifier et la Filtrer
No. 1034 Lobster a la Hervey Homard a la Hervey
No. 1036 Small Spiny Lobster Tails a la Monte Carlo (queues de Petites Langoustes a la Monte Carlo
No. 1042 Lobster Tails a la Stanley Queues de Homards a la Stanley
No. 1043 Small Lobsters a la Carlu, Stuffed Lobster Tails, Deviled Petits Homards a la Carlu, Queues de Homards Farcies et a la Diable
No. 1045 Mussels, How to Prepare Moules, pour Preparer
No. 1046 Mussels a la Mariniere Moules a la Mariniere
No. 1047 Mussels a la Poulette Moules a la Poulette
No. 1049 Mussels Stuffed a la Toulousaine Moules Farcies a la Toulousaine
No. 105 Meat Jelly with Gelatine Gelee de Viande a la Gelatine
No. 1051 Mussels with Shallot Moules a l'Echalote
No. 1062 Oysters on Crusts Huitres sur Croutes
No. 1074 Scallops a la Brestoise Petoncles a la Brestoise
No. 1075 Scallops a la Havraise Petoncles a la Havraise
No. 1078 Scallops on Toast, Baked Croutes de Petoncles au Gratin.
No. 1082 To Prepare and Cook Terrapin Pour Preparer et Cuire la Terrapene
No. 1083 Terrapin a la Baltimore Terrapene a la Baltimore
No. 109 Veal Udder Tetine de Veau
No. 1090 Stewed Terrapin with Madeira Wine Ragout de Terrapene au Madere
No. 1093 Turtle Stewed a la Foster Ragout de Tortue a la Foster
No. 1095 Black Bass a la Narragansett Bass Noir a la Narragansett
No. 1096 Black Bass Aiguillettes with Oyster Crabs Aiguillettes de Bass Noir aux Crabes d'Huitres
No. 1098 Red Bass. Water Fish Bass Rouge. "Water Fish"
No. 1101 Striped or Rock Bass a la Bercy Bass Raye ou de Roches a la Bercy

365 Dishes of All Nations · 7

Cooking in Old Créole Days · 8

Barley Soup with Celery
Bonne Femme Soup
Chicken Broth Mrs. Jefferson Coolidge
Delicious Stew Katie Seabrook, Pres. McKinley's Colored Cook
Pot au Feu
Riz à la Valencienne
Simple, Clear Tomato Soup
Tomato Soup

… and 450 more recipes use broth.