MUTTON BROTH AND VEAL BROTH ^
These two broths are made on the same principles as
the previous ones. The knuckles of veal for veal broth,
the shanks of mutton for mutton broth, and the bones
of both kinds should be parboiled and rinsed in cold
water. Mutton requires more boiling than veal. The
vegetable garnishing is about the same as for the other
broths. If plain mutton broth is desired for invalids or
people with delicate stomachs, a handful of pearl barley,
thrown in the stock when it is first put on the stove,
6
MA
m
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
gives the broth a milky appearance. This broth is
very soothing to the stomach, also aiding the digestion.
Veal broth is very gelatinous, especially when calves'
feet are added to it. Calf's foot jelly can be made from
this stock, and if the vegetables and other seasoning are
omitted this broth can be used for sweet calf's foot jelly
if flavoured with wine, brandy, etc.
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
SOUPS
CONSOMME ^
Chop finely two pounds shin of beef, free from fat and
gristle; put in a saucepan, with the whites of four eggs,
one pint of water, one-half a carrot, one-half a stalk of
celery, one-half an onion, and a small leek✪ Consomme, all cut fine.
Stir well together, then add about four quarts of plain
stock. Put on the range, and let it come slowly to a
boiling point. Stir occasionally, but when near the
boiling point take out the spoon. When it boils, move
the saucepan to where the contents will simmer for
about one and one-half hours or more. Strain carefully
through a cloth.
Some carcasses of fowls, or necks, wings, etc., chopped
up fine, and added to the beef, will improve the flavour,
or if extra good consomme is required a parboiled fowl
should be added to the bouillon when it begins to boil.
A few drops of " Kitchen Bouquet " will give the con-
somme a light brown colour.
KITCHEN BOUQUETS
Melt three ounces sugar in frying-pan. Stir until it
smokes and is of dark colour. Then add three pints
of boiling water✪ Kitchen Bouquets. Simmer until reduced to one pint,
stirring well while cooking. Bottle when cool. Used to
give colour to soups, jellies, etc., and will keep indefi-
nitely.
1 . J
~*i
31
LOUIS' EVERY WOMAN'S COOK BOOK
When Served.
Guests.
Remarks.
CONSOMMES, OR CLEAR SOUPS WITH
DIFFERENT GARNISHES
It is not the intention of the writer to give a full line
of soups, consommes, purees, and cream soups, but only
a selection of the best and most appreciated ones.
CONSOMME CAROLINE ^
To make about two quarts (enough for ten people),
take one medium-sized carrot, one turnip, one stalk of
celery, and one leek. Cut these vegetables in small dice.
Parboil in salted water for about one-half hour, and then
finish cooking them in two quarts of consomme. Before
serving add two tablespoonfuls of small green peas and
two tablespoonfuls of string beans, cooked, and two
peeled tomatoes cut in small pieces, and lastly about
three tablespoonfuls of small dice of Royal✪ Consomme Caroline.
ROYAL ^
Page 4 · 3 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
MUTTON BROTH AND VEAL BROTH ^ These two broths are made on the same principles as the previous ones. The knuckles of veal for veal broth, the shanks of mutton for mutton broth, and the bones of both kinds should be parboiled and rinsed in cold water. Mutton requires more boiling than veal. The vegetable garnishing is about the same as for the other broths. If plain mutton broth is desired for invalids or people with delicate stomachs, a handful of pearl barley, thrown in the stock when it is first put on the stove,
When Served.
Guests.
Remarks.
gives the broth a milky appearance. This broth is very soothing to the stomach, also aiding the digestion. Veal broth is very gelatinous, especially when calves' feet are added to it. Calf's foot jelly can be made from this stock, and if the vegetables and other seasoning are omitted this broth can be used for sweet calf's foot jelly if flavoured with wine, brandy, etc.
When Served.
Guests.
Remarks.
SOUPS
CONSOMME ^
Chop finely two pounds shin of beef, free from fat and gristle; put in a saucepan, with the whites of four eggs, one pint of water, one-half a carrot, one-half a stalk of celery, one-half an onion, and a small leek, all cut fine. Stir well together, then add about four quarts of plain stock. Put on the range, and let it come slowly to a boiling point. Stir occasionally, but when near the boiling point take out the spoon. When it boils, move the saucepan to where the contents will simmer for about one and one-half hours or more. Strain carefully through a cloth.
Some carcasses of fowls, or necks, wings, etc., chopped up fine, and added to the beef, will improve the flavour, or if extra good consomme is required a parboiled fowl should be added to the bouillon when it begins to boil. A few drops of " Kitchen Bouquet " will give the consomme a light brown colour.
KITCHEN BOUQUETS
Melt three ounces sugar in frying-pan. Stir until it smokes and is of dark colour. Then add three pints of boiling water. Simmer until reduced to one pint, stirring well while cooking. Bottle when cool. Used to give colour to soups, jellies, etc., and will keep indefinitely.
1 . J
~*i
When Served.
Guests.
Remarks.
CONSOMMES, OR CLEAR SOUPS WITH DIFFERENT GARNISHES
It is not the intention of the writer to give a full line of soups, consommes, purees, and cream soups, but only a selection of the best and most appreciated ones.
CONSOMME CAROLINE ^
To make about two quarts (enough for ten people), take one medium-sized carrot, one turnip, one stalk of celery, and one leek. Cut these vegetables in small dice. Parboil in salted water for about one-half hour, and then finish cooking them in two quarts of consomme. Before serving add two tablespoonfuls of small green peas and two tablespoonfuls of string beans, cooked, and two peeled tomatoes cut in small pieces, and lastly about three tablespoonfuls of small dice of Royal.
ROYAL ^
Records on this page
ConsommeKitchen BouquetsConsomme Caroline