Bouillon

Ingredients

• ten pounds of clear beef
• four quarts and a pint of water
• one large onion
• one large slice of carrot
• a slice of turnip
• three blades of celery
• three dozen pepper-corns
• half a dozen cloves
• a piece of cinnamon about three inches long
• three teaspoonfuls of salt
• the whites of three eggs
• two sprigs of parsley
• two sprigs of thyme
• two sprigs of summer savory
• three bay leaves
• a leaf of sage

Method

1. 1

   Rid the meat of all its fat, cut off a pound of lean meat and put it away.

2. 2

   Cut the remainder into small pieces and put into a soup-pot with cold water.

3. 3

   Heat slowly, skim when boiling, and keep at boiling-point for six hours.

4. 4

   Add spices, salt, vegetables, and herbs tied in muslin, and cook for one hour longer.

5. 5

   Strain and cool.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 54. The excerpt below is the record exactly as published.

bouillon or consomm^ would be. Bouillon. This is always made of beef, and may be very rich or rather poor and light. Here is a rule for nutritious bouillon : For a gallon of soup use ten pounds of clear beef cut from the under part of the round or from the shoulder, four quarts and a pint of water, one large on- ion, one large slice of carrot, and a slice of turnip, — each slice weighing about three ounces, — three blades of celery, three dozen pepper-corns, half a dozen cloves, a piece of cinnamon about three inches long, three tea- spoonfuls of salt, the whites of three eggs, two sprigs each of parsley, thyme, and summer savory, three bay leaves, and a leaf of sage

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