English Potage

This clear broth is also very restoring to a tired or convalescent person and a great traditional reviver for hangovers. It needs a long cooking time but not a great deal of preparation and can be prepared the day before.
Serves: 4

225 Gram Shin of beef (8 oz)
900 Gram Beef bones, marrow bones if possible (2 lb)
1-2 Sets Chicken giblets, optional but a useful addition
2 Carrots
2 Onions
2 Leeks
2 Celery sticks
1 Egg white, beaten to a soft snow
Salt & freshly ground pepper
1 Sherry glass Sherry
Put the meat, bones, giblets (if you are using them), the vegetables. peeled and cut up coarsely and a good pinch of salt into a large pan and cover with nearly 3 litres (5 pints) of cold water. Add the beaten egg white last of all.

Bring slowly to the boil, whisking energetically from time to time, until the white of the egg and impurities form a frothy lid on the top. Allow to simmer, almost imperceptibly for 2 1/2 hours or even longer, although 5 hours will exhaust all the flavours and nutrients.

Strain the broth into a bowl through a clean tea towel, rinsed out in cold water and placed over a colander. Rinse the cloth and repeat the performance, to remove the last traces of the egg-white filter. Taste for seasoning.

At this stage, if the potage is to be served hot, return it to the carefully rinsed pan. If it is to be served cold, put it, cooled, into the refrigerator. It must be either piping hot or properly chilled.

The sherry, like all fortified wines - others include port, Madeira, Marsala - has a short-lived flavour and should be added almost at the last moment.


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