Home · Recipes · Historical Cookbook · Soups

Bone Broth

4 servings

Ingredients

• Bones (veal, mutton, venison, rabbit, or beef, also poultry carcasses) (as needed)
• Meat scraps (raw or roasted) (a little)
• Raw ham or ham scraps (a little)
• Soup herbs, finely chopped (a little)
• 1 pcs Onion
• Cooking fat (a little)
• 2 tbsp Flour
• 1.5 l Water (boiling)
• 1 tbsp Salt

Instructions

1. Wash the bones and chop them as finely as possible.
2. Roughly chop any existing meat scraps with a few slices of raw ham and brown them together with the bones, finely chopped soup herbs, and an onion in cooking fat.
3. Brown two tablespoons of flour with them, then pour in 1½ l of boiling water and cook with one tablespoon of salt for about 2 hours.
4. Before serving, pour through a fine sieve and serve with sago, flour, or meat dumplings.

Modernized from a treasured 19th-century German cookbook.