Hand-Book of Practical Cookery, for Ladies and Professional Cooks / Containing the Whole Science and Art of Preparing Human Food

by Pierre Blot

STRAINING.

To strain, is to pass a sauce or any thing else through a sieve, a strainer, or a piece of cloth, in order to have it freed from particles of every kind.

Broth is strained to make soup, so as to remove the small pieces of bones that may be in it, etc.