Bouillon

Ingredients

• Take from 4 to 5 pounds of beef
• add 1/2 teaspoon of black pepper
• 2 carrots
• 2 turnips
• 2 leeks
• celery
• parsley
• one good sized onion
• half a glass of sherry

Method

1. 1

   Cover beef with cold water, add salt.

2. 2

   When boiled, skim and add pepper, carrots, turnips, leeks, celery, and parsley.

3. 3

   Boil for 4 to 5 hours, strain, and set aside.

4. 4

   Roast onion with cloves, add to stock, and boil for 10 minutes.

5. 5

   If liked, add sherry.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 5. The excerpt below is the record exactly as published.

BOUILLON— Mrs. L. A. Lancel. Take from 4 to 5 pounds of beef, cover with cold water, add salt. "When boiled, skim and add % teaspoon of black pepper, 2 carrots, 2 turnips, 2 leeks, celery and parsley; boil from 4 to 5 hours, strain, and set aside. When to be used, roast one good sized onion dry, in the oven; stick whole cloves in it; put in the stock and boil 10 minutes. If liked, add half a glass of sherry

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