Since ancient times, Western medicine has recommended the consumption of meat broths, which are rich in nutrients like proteins, for diverse ailments. From the 16^th to the early 20^th century, doctors used pewter pots that had a base and two airtight lids to make these broths. The pots are filled with pieces of meat and vegetables, closed tightly and placed to simmer in a water bath for several hours. The result is a highly concentrated broth that floats on the top and can be administered as a tonic.

As of the 19^th century, this pot was no longer reserved solely for medical use but made its way into kitchens where broths came to play a major role, for it could be used to prepare the very popular Anglo-Saxon beef tea, a concentrated broth made from beef, carrots, celery, bay leaf and nutmeg.