Broth Old Elizabethan Recipe

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Broth Old Elizabethan Recipe

Queen Elizabeth Ist

"Queen Elizabeth Ist"

To make good stewed Broth
Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a great Pot with water and a little Salt, when it boiles, and is skimmed, put in some whole Spice, and some Raisins and Currans, then put in some Manchet sliced thin, and soaked in some of the Broth, when it is almost enough, put in some stewed Prunes, then Dish your Meat, and put into your Broth a little Saffron or red Saunders, some white Wine and Sugar, so pour it over your Meat, and serve it in; Garnish your Dish with Prunes, Raisins and fine Sugar.

Broth Old Broth Elizabethan Recipe
The above Old recipe is taken from for Broth is written in totally different way to today's recipe books.

There were no lists of ingredients - these were included as part of the text
Food and ingredient measurements were extremely basic - quantities were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of cooking

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