Bouillon

Ingredients

• 4 pounds of meat from the neck, middle round, etc.
• 2 pounds of bone
• 2 quarts of cold water
• i T salt
• 4 peppercorns
• 4 cloves
• i T mixed herbs
• One onion
• half a carrot
• half a turnip

Method

1. 1

   Wipe and cut the meat into small pieces.

2. 2

   Break the bone into small pieces, add cold water and heat slowly.

3. 3

   When hot, add salt, peppercorns, cloves, and mixed herbs.

4. 4

   Simmer for 5 hours.

5. 5

   Boil down to 3 pints, strain, cool, remove fat, season, reheat, and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 49. The excerpt below is the record exactly as published.

BOUILLON BAKED WHITE FISH — STUFFING MASHED POTATOES KOHL RABBI SAUCE HOLLANDAISE BAKED RICE PUDDING Bouillon Wipe and cut into small pieces 4 pounds of meat from the neck, middle round, etc. ; break 2 pounds of bone into small pieces ; add 2 quarts of cold water and heat slowly ; when hot add i T salt, 4 peppercorns, 4 cloves and i T mixed herbs. Simmer 5 h. Boil down to 3 pints. Strain, cool, remove the fat, season with salt and pepper, if neces- 90 LESSONS IN COOKING sary, reheat and serve. One onion, half a carrot and half a turnip

Cook this with the app: pantry check, scaling, and the assistant.