Tzarina — Thinly sliced cucumber, horseradish butter. Victoria — Creamed lobster, anchovy butter. PART II. CONSOMME (Clear Soup). — How to Make It. The description of consomme, given by many as a strong clear soup, is a mistaken idea, for if such was the case it would only necessitate to reduce meat stock by ebullition. The consomme, as the name applies, requires careful preparation and cultivated judgment. For the fundamental stock which con- stitutes the consomme the best fresh meat of good quality only should be used, the proportion of which should be about a pound of meat, including bone, to every quart of water. This is called grand bouillon, or general stock. The most suitable meat is the top of leg of beef, the buttock piece, the aitchbone, and tops of ribs, which should be boned, the meat tied, and the bones cracked and placed in a suitable sized stockpot with the right quantity of cold water. Nearing boiling point, all the scum that rises to the surface should be carefully removed. When boiling add a little salt, carrot, turnip, parsnip, leeks, celery, an onion studded with a few cloves, and a bouquet garni✪ Consomme ; then allowed to simmer about five hours, the stock is strained and ready for clarification — a process which in some cases is omitted ; but to obtain the 32 The New Practical Cookery Guide. rich, double consomme proper the clarification is necessary — about two pounds of lean raw beef, finely minced, to five quarts of stock, two whites of eggs, minced carrots, leeks, and chervil, a few pepjDercorns, and half a roasted onion, a few carcases and bones of roast chicken or an old hen previously browned. When mixed, allow to simmer from one to two hours ; strained, it is ready to serve with the desired garnish. Other ways of preparing general stock and consommes by eminent chefs : — Bouillon {Stock) — Five quarts of water to every two pounds of meat (with bone), viz. : top leg of beef, knuckle of veal, and an old fowl, carrots, onions, leeks, celery, parsnips, allowed to simmer four hours. To every four quarts of water two pounds of fresh beef, two hens (with breasts removed), carrots, turnips, leeks, celery, a few cloves, to simmer five hours. Eight pounds of beef from the loin or rump or top side to ten quarts of water, carrots, turnips, parsnips, leeks, celery, a few cloves, a bud of garlic, allowed to simmer six hours. To fourteen quarts of water fourteen pounds of leg of beef — that is, eight pounds of meat and six pounds of bones — carrots, turnip, parsnip, celery, leeks, onions, cloves, garlic, allowed to simmer five hours. Consommes — Six pounds of lean beef, four pounds of lean veal cut in squares, two old hens (fillets removed, the rest roasted), ten quarts of Consomme. 33 bouillon (stock), carrots, leeks, celery; simmer three hours, then the fillets of fowl pounded and carefully mixed with the soup to clarify it, simmer twenty minutes more, and strain. Ten pounds of lean beef, six pounds of lean veal, four old hens, in a suitable stockpot, add sufficient bouillon (stock) to cover, carrots, turnip, parsnips, leeks, celery, cloves ; simmer till the meat is cooked, and strain. To six quarts of stock three pounds of choice lean beef, two pounds of lean veal (previously blanched) , one old fowl with the breast removed, the carcase slightly roasted, carrots, parsnip, turnip, leek, celery ; simmer four hours.

AI-modernized reading of the original text

Tzarina — Thinly sliced cucumber, horseradish butter. Victoria — Creamed lobster, anchovy butter. PART II. CONSOMME (Clear Soup). — How to Make It. The description of consomme, given by many as a strong clear soup, is a mistaken idea, for if such was the case it would only necessitate to reduce meat stock by ebullition. The consomme, as the name applies, requires careful preparation and cultivated judgment. For the fundamental stock which constitutes the consomme the best fresh meat of good quality only should be used, the proportion of which should be about a pound of meat, including bone, to every quart of water. This is called grand bouillon, or general stock. The most suitable meat is the top of leg of beef, the buttock piece, the aitchbone, and tops of ribs, which should be boned, the meat tied, and the bones cracked and placed in a suitable sized stockpot with the right quantity of cold water. Nearing boiling point, all the scum that rises to the surface should be carefully removed. When boiling add a little salt, carrot, turnip, parsnip, leeks, celery, an onion studded with a few cloves, and a bouquet garni ; then allowed to simmer about five hours, the stock is strained and ready for clarification — a process which in some cases is omitted ; but to obtain the 32 The New Practical Cookery Guide. rich, double consomme proper the clarification is necessary — about two pounds of lean raw beef, finely minced, to five quarts of stock, two whites of eggs, minced carrots, leeks, and chervil, a few pepjDercorns, and half a roasted onion, a few carcases and bones of roast chicken or an old hen previously browned. When mixed, allow to simmer from one to two hours ; strained, it is ready to serve with the desired garnish. Other ways of preparing general stock and consommes by eminent chefs : — Bouillon {Stock) — Five quarts of water to every two pounds of meat (with bone), viz. : top leg of beef, knuckle of veal, and an old fowl, carrots, onions, leeks, celery, parsnips, allowed to simmer four hours. To every four quarts of water two pounds of fresh beef, two hens (with breasts removed), carrots, turnips, leeks, celery, a few cloves, to simmer five hours. Eight pounds of beef from the loin or rump or top side to ten quarts of water, carrots, turnips, parsnips, leeks, celery, a few cloves, a bud of garlic, allowed to simmer six hours. To fourteen quarts of water fourteen pounds of leg of beef — that is, eight pounds of meat and six pounds of bones — carrots, turnip, parsnip, celery, leeks, onions, cloves, garlic, allowed to simmer five hours. Consommes — Six pounds of lean beef, four pounds of lean veal cut in squares, two old hens (fillets removed, the rest roasted), ten quarts of Consomme. bouillon (stock), carrots, leeks, celery; simmer three hours, then the fillets of fowl pounded and carefully mixed with the soup to clarify it, simmer twenty minutes more, and strain. Ten pounds of lean beef, six pounds of lean veal, four old hens, in a suitable stockpot, add sufficient bouillon (stock) to cover, carrots, turnip, parsnips, leeks, celery, cloves ; simmer till the meat is cooked, and strain. To six quarts of stock three pounds of choice lean beef, two pounds of lean veal (previously blanched) , one old fowl with the breast removed, the carcase slightly roasted, carrots, parsnip, turnip, leek, celery ; simmer four hours.

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