Bouillon

Ingredients

• 1 quart of cold water
• 2 pounds of lean beef
• the beaten white of 1 egg
• 1 teaspoonful of burnt brown sugar
• Salt to taste
• White pepper to taste

Method

1. 1

   Pour cold water over the chopped beef and let it simmer for 4 hours.

2. 2

   Strain, cool, and stir in the beaten egg white.

3. 3

   Boil until clear, season with salt and white pepper, color with burnt brown sugar, strain, and serve.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 1. The excerpt below is the record exactly as published.

quarts of cold water. Heat \m^ VALENTINE & GOMPflNY, Coacb and Car Varnisbes and Colors. 6 SOUPS. slowly and boil gently until reduced one-half. Strain and cool, then remove fat and keep warm. Heat in double boiler i quart of milk. Melt in a thick-bottomed pan 4 tablespoonfuls of butter, add i large bunch of celery, using the outside only. Brown well, and add 5 tablespoonfuls of flour, mix well and add the hot stock, a pint at a time. Stir until smooth, add enough milk to make the soup creamy, strain and do not boil after the milk is put in. Mrs. George Mehring. CREAM OF CORN SOUP. One pint of grated corn, cooked in i pint of hot water J^ hour. Boil quart of milk and i slice of onion, rub I heaping teaspoonful of flour with 2 of butter, add a little boiling milk, and when smooth, stir into the milk and onion and cook 8 minutes. Remove the onion, add corn and salt and pepper. TOMATO BISQUE. Put I quart of milk on to boil. Rub 2 tablespoon- fuls of butter, 2 of flour and J^ teaspoonful of soda together. Boil i quart can of tomatoes and stir into it the above mixture. Stir until it boils, then add to it the boiling milk, with i teaspoonful of salt and i of sugar. Mrs. Russell H. Stevens. SOUPS. 7 CREAM OF ASPARAGUS SOUP. Wash and tie up one bunch of asparagus, put it in boiling water and boil gently ^ hour. Remove, cut off the tips and lay them aside. Put i quart of milk on to boil in double boiler, press the stalks through colander and add to the milk. Rub i tablespoonful of butter and 2 of flour together, put into the milk and stir con- stantly until it thickens. Add the asparagus tips, salt and pepper to taste. Mrs. M. E. Dayton. CREAM POTATO SOUP. Boil 5 good sized potatoes. Boil ii^ pints of milk and stir into it % pound of butter, a little salt and nut- meg. Mash the potatoes and pour this over them. Stir and strain through a sieve. Stir over the fire until it boils again, pour into tureen over 6 Boston crackers, split and toasted. Selected. TURTLE BEAN SOUP. One pint of black beans soaked over night in cold, soft water, % pound of salt pork, }4, pound of fresh beef, I onie^f , i gallon of soft water, i grated carrot. Boil until tender, 3 or more hours, strain through col- ander, return to kettle, add a few cloves, forcemeat balls, sliced lemon, hard-boiled eggs, chopped; salt and pepper. Mrs. F. H. Radford. l/ALEUTINrO YflLENTINB & GOMPflNY; VMr n ISHLO Coacb and Car Varnishes and Colors. 8 SOUPS. BLACK BEAN SOUP. One quart of black beans, soaked over night. Boil until soft with 2 pounds of beef, pepper and salt, good sized onion, with 3 cloves in it, a little lemon peel. Strain and pour it over 2 hard-boiled eggs, sliced thin, juice of ^ a lemon and a wine glass of sherry wine. F. C. Van Wyck. BOUILLON. Pour I quart of cold water over 2 pounds of lean beef, chopped fine. Let it simmer 4 hours. Strain, cool and stir in the beaten white of i egg. Boil until clear, season with salt and white pepper, color with i tea- spoonful of burnt brown sugar

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