Use 2 qts. of water for each lb. of meat. Place the meat into the cold water and add salt. Slowly bring to a boil. Add all the vegetables (diced or chopped) and the spices and simmer for 3 hours, skimming the fat that will surface occasionally. When ready, remove the meat (which will serve various uses later) and let the broth cool so it is easier to skim off all the fat. Pass through a cheesecloth to further remove excess fat and other particles.
To make a chicken broth, you apply the same recipe, but replace the meat with chicken. In this case, make sure you use an older bird because it will make the broth tastier (fowl would be the best).
To clarify the broth with egg white, separate the yolks from the yolk and then mix it with one cup of the cooled broth. Add the mixture to the pot with the broth. Bring to a boil, whisking constantly. The fat will surface: leave the broth stand for 20 mins. And then remove it. At this point, the broth should be very clear. Broth may be used for most soups or as a moistening agent for many preparations.
