Bouillon

Ingredients

• Six pounds of beef and bone
• add two quarts cold water
• Season only with pepper
• and salt

Method

1. 1

   Cut up the meat and break the bones; add cold water and simmer slowly for five hours.

2. 2

   Strain through a fine sieve, removing every particle of fat.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 7. The excerpt below is the record exactly as published.

bouillon, or whatever we choose to call it, be first taken, the stomach will be fortified for the digestion of heavier food. BOUTELION: For each cup use one-fourth teaspoonful of Bovril, scant measure, a flavoring of salt, pepper and celery salt. Fill the cup with boiling water, stir till the extract is dissolved, drop in a slice of lemon and serve at once. SS SSS j Sugar Cured | IARPER S HAMS AND BACON are the best. 23 BOVRIL MAKES - TASTY - CROQUETTES GRE OT ea SO One quart can of tomatoes, three pints of water, one gill of rice, one large onion, three slices of carrot, one tablespoon- ful of curry-powder, one-eighth teaspoonful of cayenne, one tablespoonful of salt, one tablespoonful of flour, two tablespoon- fuls of butter, one tablespoonful of Bovril, one tablespoonful of sugar. Cut up the vegetables, and put them in a stewpan with the water and tomatoes. Place on the fire, and cook for half an hour. At the end of this time, turn the contents of the stewpan into a strainer fine enough to keep back the tomato seeds. Rub the tomato pulp through. Return the strained mixture to the fire, and add all the rice, salt, pepper and sugar, besides the beef extract. Beat the butter, curry-powder, and flour to a eream, and stir into the sotip. Cook all together for half an hour, then serve. Unless the flavor of curry be liked, the powder may be omitted. ONION SOUP. Slice three or four mild onions, soak in water or parboil and drain. Then fry them in a little butter till yellow, add one pint of water, and cook until tender. Rub through a strainer, add one pint of milk and when hot stir in one tablespoonful each of butter and flour rubbed together. Season with salt and pepper and one-half teaspoonful of Bovril. BEAN TOR PEA SOUP: Proceed in the same fashion whether using stewed Lima beans or baked).beans, green peas or split: peas. Heat one pint cooked beans or peas in one pint of water and rub through HCHO SUAIE: Tamara te PuRteE Ube ——————7 am than the majority of them. 24 ATISFACTION is a great comfort, but that is only one of the many results produced by using “LUBY '’S want nene’ HAIR RENEWER’”’ for restoring gray hair to its naturai color. It is at the same time a cool and pleasant dressing for the hair, and it is hiked and appreciated by all who use it. At all Druggists. Only 50c. a Bottle. a strainer. Add one-half teaspoonful, or more if liked stronger, of Bovril. Season with salt and pepper. Thicken with one teaspoonful each of butter and flour rubbed together. Thin to the right consistency with hot milk. With baked beans to- mato catsup is an agreeable flavoring. GREET OL Ey see OUENE: One and one-half quarts of water, one quart of milk, one scant tablespoonful of Bovril; one tablespoonful and a half of flour, two tablespoonfuls of butter, two tablespoonfuls minced celery, four tablespoonfuls of minced onion, four tablespoonfuls of pearl tapioca, one tablespoonful of salt, one-third teaspoonful of pepper. Boil the onion and celery gently in the water for an hour. Strain the water and add to it the tapioca and beef extract; cook for an hour longer; then add the milk, salt and pepper. Beat the butter and flour together, and stir into the soup. Cook ior twenty minutes, and serve. Sago may be substituted for the tapioca. CREAM-OF-GREEN-PEA SOUP. One can of peas, one quart of milk, one-half pint of creatn, one-half-pint of water, two tablespoonfuls of butter, two table- spoonfuls of flour, one onion, one and one-half teaspoonfuls of salt, one-quarter teaspoonful of pepper, one teaspooniul of Rovril. Put the peas, onion, and water in a stewpan, and set on the fire to cook for twenty minutes. When the peas are put on, pour the milk into the double boiler, and set on the fire. Beat the butter and flour together, and GEILE IDET NSE REPELS DLE ES TLE LET EEL ELEN LI TENN EORTC, FAMILY WASHING BY THE POUND SATISFACTORY AND ECONOMICAL (laundry Dept) The MONTREAL TOILET SUPPLY COQ. 589 DORCHESTER STREET. ‘Telephone 1807 25 wate ; Dainty Delicacies for Hansen S Artistic Desserts are made by using Junket Tablets EVANS AND SONS, Lid., Agents for Canada, <> ———Montreal and Toronto. gradually pour the hot milk on the mixture, after which retirn to the fire. Remove the onion from the peas, and mash them well. Now rub all but the hulls through a fine strainer. Add the beef extract to the strained peas; then season with the salt and pepper, and stir into the milk. Add the cream, and cook for ten minutes; then rub through a fine strainer, and serve. ELS SIE Nets © Ur: Take half an ox-head, rub it with salt and water, and soak in warm water for five hours, simmer it in four quarts of water till it is tender, then put it into a dish to cool; after skimming off all the fat, take out the head and add the following veget- ables cut up small: four turnips, four potatoes, four onions, one bunch of herbs, one head of celery or some celery seed, half pint of split peas, simmer without the meat until they are cooked sufficiently to pulp through a seive; cut up the meat, then add it and four cloves, a little allspice, two blades of miace, pepper and salt, the crumb of a French roll; give one bGil anid serve: CELERY, SOUR. Five heads celery, one pint good soup stock, three pints water, one-half pint cream or rich milk. Cut the celery into inch lengths, put on with the water and cook until tender. Take out the celery and rub through a seive. Add to the soup stock and cook slowly one-half hour. Heat the cream and stir into it one tablespoonful flour rubbed into one tablespoonful butter, cook five minutes. Pour into the celery, let get very hot but fot boil andpserve: Confectioners are high in their Praise Ole cn. Eagle Baking Powder 26 Without exception the best value in the market ans : in Boots and Shoes can | be secured at THE SHOEIST V2 es Te Le A/a Ee Ge Esa alee ‘MOCK BISQUE SOUP. One-half can tomatoes cooked until soft enough to strain. Scald one quart milk in double boiler. Cook one tablespoonful cornstarch in two tablespoonfuls butter, and stir slowly into hot milk. Cook in double boiler five minutes, season, add a pinch cf soda, and when ready to serve add the strained tomatoes. If fresh tomatoes are used, have one and one-half cups when cooked. BEANS SOUL One quart of dried beans, not quite one-half pound of fat salt pork. Put over early in the morning in cold water, bring to a boil, and drain off the water; repeat this twice. Then boil steadily for five hours, season with pepper and salt. Just before serving, pass through a colander, rubbing all the thick part through with a wooden spoon. The beans should be soaked over night and water should be added while boiling. BOWLIEE ON: Six pounds of beef and bone. Cut up the meat and break the bones; add two quarts cold water and simmer slowly five hours. strain through a fine sieve, removing every particle of fat. Season only with pepper

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