European and American cuisine

Large Bouquet. — Place on top of 3 clean sprigs of parsley 1 sprig of thyme, 1 bay leaf, 2 cloves, 1 blade of mace, and 9 whole peppers ; fold the parsley around the herb and spice, so as to inclose them entirely inside the parsley ; then tie it tightly with a white string, and use as directed in various recipes. Small Bouquet. — Place on top of 1 sprig of clean parsley Y4 bay leaf, Y4 blade of mace, 1 clove, Y4 sprig of thyme, and 6 whole peppers; inclose the herb and spice in the parsley, tie it with a white string, and use as directed in various recipes. Consommé. — Cut 3 pounds of beef, 3 pounds of veal, and 1 chicken into small pieces. Spread the bottom of a soup kettle with butter, cover this with 2 thin slices of raw ham, on top of this place the meat, adding 2 quarts of cold water, and set the kettle over a medium hot fire ; let it boil slowly until the water has boiled away and the bottom of the kettle is covered with a rich brown gravy. Great care must be taken not to have the fire too strong, so that it does not bum ; otherwise the bouillon will be worthless. Frequent stirring is necessary while boiling. Then add enough cold water to cover the meat, add Yt tablespoonful salt, 1 sliced carrot, 1 white turnip, 1 celery root, 2 large onions, and a bouquet ; cover the kettle tightly, and let it boil slowly until the meat separates from the bone ; then remove the meat, strain the broth, free it from every particle of fat, return the broth to the kettle, beat the whites of 3 eggs to a stiff froth, mix them with Ys gill of cold water, add to the soup, stir and boil 5 minutes ; then draw the kettle to side of stove ; let it remain 10 minutes. Put a sieve over a saucepan, lay a napkin in the sieve, then pour in the consommé and strain it through the napkin. The consommé must be transparent and have a rich brown color. It is the basis of all clear soups, and is also served in cups at luncheon and suppers. Plain Soup Stock. — Chop into pieces a shank of beef weighing from 3 to 4 pounds ; place in a soup kettle ; add, if handy, a small shank of veal, meat gravies, and any fine-chopped bones that may be at hand — from roasted meat or poultry ; also a piece of liver or kidney may be added ; cover all with cold water ; set the kettle over a slow fire, let it heat gradually until it boils ; then add 7^ tablespoonfull salt, 2 onions, 2 leeks, 2 stalks of celery, 1 small carrot, 1 white turnip, and a large bouquet ; cover tightly, and let it boil gently till the meat falls from the bone; then remove the meat, strain the stock through a napkin, and free it from every particle of fat If not used at once, let it cool ; then put it into a stone jar or glass jars ; cover and place it in the ice box. It will keep for three days in summer, and for one week in winter. This stock is used for all plain soups.