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Recipe: No Salt Meat Broth (American Heart Association, 1970's)

Soups
SALTLESS MEAT BROTH

4 pounds veal, chicken or beef bones
3 quarts water
1 cup coarsely chopped onion
1 cup coarsely chopped celery (optional)
3/4 cup coarsely chopped carrots
1 garlic clove
4 parsley sprigs
1/2 teaspoon dried leaf thyme
1 bay leaf
20 peppercorns

Place bones in large kettle. Add cold water to cover, Bring to boll over high heat. Drain. Run bones under cold water. Drain.

Place bones in a clean large kettle and add the 3 quarts water and remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer uncovered about 4 hours.

Strain, discarding solids. Leftover broth can be frozen, then thawed and brought to a boil before using.

Makes 8-10 cups, about 23 milligrams sodium per 1/2 cup
Source: Booklet: Cooking Without Your Salt Shaker by the American Heart Association, 1978
MsgID: 0110270
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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