French Broth

Name: French Broth
Ingredients: 2 pounds beef short ribs; 1 pound veal, cut into cubes; 1 (5- to 6-pound) hen, cut up; 5 quarts water; 1 (1-pound) cabbage, quartered; 1 pound spinach; 1 (1-pound) lettuce, quartered; 1 tablespoon salt; 1/4 teaspoon whole peppercorns; 1/8 teaspoon ground mace; 1/2 pound beef skirt steak, cut into 1/2-inch cubes; 2 tablespoons butter or margarine

12 ingredients

3 steps

Ingredients

2 pounds beef short ribs
1 pound veal, cut into cubes
1 (5- to 6-pound) hen, cut up
5 quarts water
1 (1-pound) cabbage, quartered
1 pound spinach
1 (1-pound) lettuce, quartered
1 tablespoon salt
1/4 teaspoon whole peppercorns
1/8 teaspoon ground mace
1/2 pound beef skirt steak, cut into 1/2-inch cubes
2 tablespoons butter or margarine

Directions

1

Combine first 4 ingredients in a 14-quart stock pot. Bring to a boil. Cook 5 minutes; remove scum. Add cabbage, spinach, lettuce, salt, peppercorns, and mace. Bring to a boil. Reduce heat; simmer, uncovered, 4 hours. Remove from heat; cool slightly, and strain broth through cheesecloth. Reserve beef, veal, and hen for other uses. Cover and chill broth thoroughly; skim and discard fat from broth, setting broth aside.
2

Saute skirt steak in butter in a medium skillet until browned. Add 1/2 cup broth; cover and simmer 10 minutes or until tender.
3

Heat remaining broth thoroughly. Stir in steak mixture. Spoon into individual serving bowls. Serve immediately.