Broth

Ingredients

• meat (beef)
• aromatic herb bundle
• onion
• sugar

Instructions

1. Put the meat into cold water and simmer the pot very gently so it never boils over (for boiled meat instead, start it in boiling water). Spongy bones add flavor but no nourishment.
2. Scent it Tuscan-style with a small bundle of celery, carrot, parsley and basil stalks in tiny amounts; optionally a leaf of onion charred on the embers, though it can be hard to digest.
3. To color it in the French style, caramelize sugar until brown, dilute with fresh water, boil to dissolve, and keep bottled.
4. In summer, hold the broth over by bringing it back to a boil morning and evening. Prefer an earthenware pot for better heat control.