Bouillon

Ingredients

• heaping tablespoon of butter
• 1 pt. of water
• lean beef from the lower round and shank of veal in equal proportion
• salt
• pepper

Method

1. 1

   Melt butter in a soup pot, add cut meat and brown.

2. 2

   Add 1 pt. of water and cook until a thick glaze forms.

3. 3

   Add remaining water, bring to a boil, skim, and simmer for 6 hours.

4. 4

   Strain, cool, and skim fat before using.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 107. The excerpt below is the record exactly as published.

BOUILLON.— Brown 1 tablespoon of sugar, add 1 onion and a little water, put in 4 lbs. of lean beef and roll all around and brown good; then add plenty of cold water and simmer a long time; add salt and pepper and strain. — Mrs. Ella Forbes, Maywood, 111. BEEF HEART SOUP.— Take beef heart, cut off most of the fat and wash it thoroughly, then put the heart into a kettle with Ij^ gals, cold water, and boil until tender. Just before it is quite done, add salt to the taste. Have ready a variety of fine chopped" COOK COUNTY COOK BOOK 163 vegetables — about 1 qt. — ^to whicli may be added a small quantity of either macaroni, rice or vermicelli. Boil all together for 1 hr. Serve hot, with cubes of golden brown toast, and you will enjoy a delicious soup. Better satisfaction will be given if the heart is removed from the broth before adding the vegetables. It may then be stuffed and baked, sliced for sandwiches, or made into fine hash. — Mrs. C. E. Rawlins, Glen View, 111. BEEF TEA. — ^^Cut into small pieces and remove every particle of fat from 2 lbs. of beef. Put in a tightly corked ibottle. Place the bottle in a deep saucepan of cold water, covering about Yz of the bottle, place over a slow fire and keep boiling for 15 minutes. Take out the bottle, pour out the liquor and use as required. — Mrs. E. D. Kelley, Winnetka. 111. CREAM OF BEET SOUP.— Boil the young beets in salted water for an hr. Lay in cold water until cool enough to handle. Scrape off all the skin and chop the beets very fine. Turn the beets and the juice which has exuded from them into a pt. of mut- ton stock, and simmer for IS minutes. Rub through a fine colan- der or a coarse soup strainer and keep hot at the side of the range. Cook together 2 teaspoons of butter and 2 of flour, and pour upon them a pt. of milk. Stir until thick and smooth, then add slowly the beet and mutton puree. When very hot, season with salt and white pepper, and serve. — Mrs. Chris. Worthington, Des Plaines, 111. BELGIAN SOUP. — Put a cup of diced turnips in a saucepan with 2 tablespoons of butter, and stir for 10 minutes over a slow fire, then stir in 2 cups of water, 2 teaspoons of brown sugar, and plenty of pepper and salt, and let simmer for another 10 minutes; add 2 cups of milk, thickened with 1 tablespoon of flour, let boil up, stirring constantly, and serve with croutons. — Mrs. Chris, Worth- ington, Des Plaines, 111. STANDARD BOUILLON.— 1 pt. of water to every lb. of meat; season with salt, pepper and vegetables to taste. — ^Mrs. E. D. Kelley, Winnetka, III. BOUILLON. — Take lean beef from the lower round and shank of veal in equal proportion; put heaping tablespoon of but

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