No. 10 — Broth with Rum, Historically Recommended for Children and Adults
A complete English translation of historical recipe No. 10 from Elena Molokhovets’ 1901 cookbook, retaining the original quantities and method.
Take all the bones from an ox's leg and shank, break them up and simmer them over low heat for three hours. If the leg is large, add enough water to produce about four deep plates of broth. Remove the bones and cook them a second time in fresh water, using half as much water as before, to produce about two glasses.
Combine the two broths, boil them together for approximately ¼ hour and strain. The author says this broth may be kept for three days in a cold place, in bottles stoppered with paper.
The meat removed from the bones may be mixed with bread and parsley to make meatballs. When serving, the author directs adding one teaspoon of rum to each plate, and calls the broth particularly healthful for weak children and adults engaged in active work.