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Results 41 - 50 of 57 for no salt broths
This broth is the base for Scotch ... Trim off fat and discard bones. Cut meat in bite size pieces. Cool or chill broth and lift off excess fat.
42. SCOTCH BROTH
Tenderize lamb shank with tenderizer ... Add barley to broth with 1 cup water and ... and season with salt and pepper to taste. Yields: 3 cups.
43. SCOTCH BROTH
Put meat and barley in ... everything and cook for 1 1/2-2 hours. Add parsley last. Salt and pepper to taste. NOTE: ... used in place of barley.
44. SCOTTISH BROTH
Place the lamb and bones ... another 15 minutes. Add salt and pepper to taste along with the peas. Bring to a boil and serve. Garnish with parsley.
45. TURKEY BROTH
Break up carcass. Place in ... celery tops, onions, salt, peppercorns and bay leaf. ... Boil gently, uncovered, to reduce to 3 cups. Refrigerate.
Combine all ingredients in saucepan - bring to boil - serve. Yield: 2 servings - 1 serving = 2 bread - 136 calories.
Be sure to save water ... the mashed potatoes, salt, butter and sugar and ... degree oven for 55 to 60 minutes. Cool before removing from pans.
48. BROTH
Combine ingredients in a large ... then turn down to simmer. Cook about 3 to 4 hours. Strain out meat and vegetables. Always skin fat off broth.
Remove the brain and tongue and soak head in salt and water for 12 hours, ... herbs to the broth. Simmer for 1 hour ... the broth pan. (Hosterman)
Add the water to the ... Sift flour and salt together. Cut in the butter ... into the boiling broth (meat removed) and cook for ... meat. About 10 servings.
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