Bouillon

Ingredients

• three pounds of beef from the under part of the round
• three quarts of cold water
• one medium-sized onion cut fine
• one half of a cupful of diced carrot
• two stalks of celery
• one sprig of parsley
• one bay leaf
• one scant teaspoonful of pepper-corns
• two cloves
• one teaspoonful of salt
• a dash of cayenne
• two strips of lemon peel
• one-quarter of a teaspoonful of celery seed
• the white of one egg whipped to a soft froth

Method

1. 1

   Prepare beef and water, let sit, then simmer for four hours.

2. 2

   Add vegetables and spices, simmer for another hour.

3. 3

   Strain, remove fat, add seasonings and egg white, boil, then strain again for clarity.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 5. The excerpt below is the record exactly as published.

BOUILLON SERVICE. NOTHING COULD BE MORE DAINTY THAN THIS LITTLE TRAY WITH ITS SERVICE OF CHINA AND DISHES OF OLIVES AND FANCY BISCUIT. BOUILLON. Take three pounds of beef from the under part of the round ; this piece is usually selected because it is lean and free from bone, the latter never being used for soup which is to be clarified. Wipe the meat with a damp cloth, trim off the fat and run the lean through a meat chopper. Transfer it to an agate or porcelain-lined soup kettle, cover it with three quarts of cold water and let it stand on the table for an hour, stirring occasionally. Put on the fire and heat slowly to the simmering point, skimming frequently. Simmer, closely covered, for four hours. Add one medium-sized onion cut fine, one half of a cupful of diced carrot, two stalks of celery, one sprig of parsley, one bay leaf, one scant teaspoonful of pepper-corns and two cloves and simmer for one hour longer. Strain into an earthen bowl and set away in a cool place until 28 TABLE TALK'S ILLUSTRATED COOK BOOK next day. Remove the fat which has risen to the surface, add one teaspoonful of salt, a dash of cayenne, two strips of lemon peel, one-quarter of a teaspoonful of celery seed, the crushed shell and the white of one egg whipped to a soft froth

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