This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
To determine the best method of making broth.
Use1/2 pound of meat for each experiment and 1 pint of water. Add water as necessary to keep the volume constant.
1. Cook the meat in one piece. Start in cold water and heat to 85°C. Cook until tender, keeping the temperature 85°C.
2. Repeat 1, but cut the meat in 1-inch cubes.
3. Repeat 1, but grind the meat.
4. Repeat 2, but start in boiling water and cook at boiling temperature.
5. Repeat 2, but sear the meat before adding to the water. What are the differences in the broth in each case? How is a clear broth prepared? Strain some of the above broths. To another add a beaten egg white, heat, then strain.