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 Consommé (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.

Arround Broth in The Grocer's Encyclopedia

Brown Bread

The Grocer's Encyclopedia
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