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A liquid flavoured with meat, and often vegetables - generally 'heavier' than a stock, but 'lighter' than a thick soup. The French would call it 'bouillon' and the Italians 'brodo'. Scotch broth is a particular type traditionally made with sheep's head.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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