The new practical cookery guide

Three pounds of lean beef, chopped, to five quarts of stock, minced carrot, leeks, two whites of eggs, mixed ; simmer one hour and a half. Two pounds of lean shin of beef, cut in small squares, two pounds of fresh beef bones, a fowl roasted slightly, a carrot, a turnip, onion, leek, a piece of celery, a bud of garlic, a little chervil, a little salt, a few peppercorns, thyme, and bayleaf. Place in a stewpan with sufficient water to cover, allow to stand thus for one hour, place on fire to boil, stirring occasionally for five minutes, add a quart of boiling water, simmer for one hour and a half, and strain. Consomme de votaille — The chicken stock is prepared with one fowl slightly roasted, one pound of blanched knuckle of veal, three sets of blanched chicken’s giblets, the carcases of two roasted chicken, to about four quarts of light general D 34 The New Practical Cookery Guide. stock or water (if water is used, a little salt is added), a large carrot, two leeks, half a head of celery, a head of French lettuce, a few sprigs of chervil, allowed to simmer one to two hours. Strained and clarified with about two pounds of chopped lean beef and fillets of chicken for the above quantity of chicken stock, and two whites of eggs. Simmer about forty- five minutes, and strain, served either en tasse, plain or garnished. Consomme de gibier — G-ame consomme : The proportion for game stock is about seven pounds of fresh game, such as the forepart of hare, wild rabbit, old pheasant, and old partridge to five quarts of water and a pint of sherry or marsala, onions, carrots, leeks, celery, parsley, thyme, bayleaf, peppercorns, a few fresh mushrooms, and a little salt (a few juniper berries add a good flavour) ; simmer four or five hours. To clarify use about two pounds of pounded fresh game meat and two whites of eggs for the above quantity of game stock, minced parsley roots, and a few sage leaves, allowed to simmer half an hour, and strain. Consomme de poisson — Fish consomme : Fish stock for consomme is prepared with about four pounds of fresh white fish, as whiting, grey mullet, turbot, soles, pike, etc., to three quarts of water and a pint of white wine, a bouquet of parsley, leek, celery, and bayleaf, pinch of salt ; simmer forty-five to sixty minutes, and strain. To clarify use about two pounds of fresh Consommes . white fish pounded with two whites of eggs, half a pint of white wine, sliced leek and celery, and juice of lemon ; simmer half an hour, and strain. Bouillon de saute — Place in a fireproof china marmite three pounds of rump steak cut in squares, two pounds of lean veal, also cut up, an old fowl, three quarts of cold water, a carrot, a leek, a clove, a piece of celery, a French lettuce, and a few sprigs of chervil ; carefully simmer till the meat is done, and strain. This produces a most excellent clear and strengthening soup. Bouillon de legumes — Vegetable stock : Two carrots, one head of celery, one parsnip, half a cabbage, one lettuce, three leeks, a cupful of haricot beans (soaked), two bay leaves, a few peppercorns, and two onions sliced and browned in a little nut lard, a few sprigs of parsley and chervil, and about five quarts of water ; cook slowly for two or three hours, strain, and use for vegetarian cookery and maigre soups and sauces.