Bouillon

Ingredients

• Two pounds of shank soup bone
• 2 gallons of cold water
• 1 onion with 14 cloves stuck in it
• 2 large carrots sliced
• 2 parsnips sliced
• 1 can of tomatoes
• 2 tablespoons caramel
• 1 well-beaten egg with shell
• 1 even tablespoon salt
• 1 teaspoon of black pepper

Method

1. 1

   Simmer bone and vegetables in water for 10 hours.

2. 2

   Strain and skim grease.

3. 3

   Add caramel, egg, and shell, boil 3 times, then strain again.

4. 4

   Serve hot or as jelly.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.

Bouillon Soup. Three pounds of beef chopped fine. Put on in cold water, 1 quart of water to a pound of meat, 1 carrot, 1 turnip, 1 onion and a little parsley. Set on back of range to simmer, skimming con- stantly. Remove meat and strain soup. Beat white of egg. Chop another onion and put in with the egg. Drop in a little piece of lean ham; salt and pepper. Let come to a boil. Strain through a .cloth into tureen. Clam Broth. Twenty-five clams washed and drained; steam until the shells open easily. Save the juice and add enough water to make 1 quart. KENTUCKY RECEIPT BOOK. With a pair of scissors trim off the soft part of the clam and reserve to serve with the broth. Chop the tough portions a little, and sim- mer for 15 minutes in the broth. Strain, add pepper and salt. Serve in bouillon cups. The reserved portion, serve with melted butter and lemon juice poured over it. Vegetable Soup. One soup bone, 1 quart of canned tomatoes, 3 Irish potatoes, 1 gallon of cold water, pepper and salt. Wash bone and put in soup pot with water. Simmer for 3 hours, skimming constantly; then press tomatoes through sieve and add to soup ; also potatoes diced, black pepper and salt. Cook 2 hours longer ; then add 2 tablespoons of sifted flour, made into a paste with cold water. Stir well to pre- vent lumping. Cook about 15 minutes. Serve soup in hot tureen. Oyster Soup. One quart of oysters, 1 pint of cream, 1 pint milk, 12 butter crackers, 1 tablespoon butter, pepper and salt. Put cream and milk in double boiler. When it comes to boiling point add crackers pul- verized, with pepper and salt, butter and oysters drained of liquor. A little chopped celery may be added. When oysters curl, serve immediately in hot tureen. White Navy Bean Soup. One gallon of cold water, 1 pint of navy beans, pepper and salt. Cover beans with cold water and soak 12 hours. Then drain off water and put beans in soup pot with the cold water. ^ Boil 5 hours, then put through a colander ; return to pot and season the soup. If not thick enough, add a little thickening. Boil 10 minutes and serve. Black-Eyed Pea Soup. Four quarts of cold water, 1 pint of black-eyed peas, pepper and salt. Cover peas with cold, water and soak 12 hours. Drain off water. Put peas in soup pot and add 4 quarts of cold water, pepper and salt. Boil 5 hours, then put through sieve and return to pot. If not thick enough, add a little thickening. Boil 10 minutes and serve. Bouillon. A 2-pound knuckle bone of beef, 5 quarts of cold water, 2 large carrots, 1 large onion, 14 cloves, % can of tomatoes, 1 level tablespoon of salt, a dash of cayenne pepper. Wash bone and put in soup pot, with the cold water, tomatoes, carrots, peeled and sliced, onion with the cloves stuck in it, salt and cayenne pepper. Simmer 9 hours; there should be 4 quarts of liquid remaining. Strain through flannel bag into tureen. Set aside until next day. Then strain into sauce- pan, adding 2 tablespoons of tomato catsup, a caramel made of 1% heaping tablespoons light brown sugar, white of 1 egg slightly 10 KENTUCKY BECEIPT BOOK. frothed and the shell; boil about 1^2 hours; then strain 3 timea Serve hot in bouillon cups with wafers. Puree of Lima Beans One pint of lima beans soaked all night in cold water, then boil the water or stock with 1 pint of tomato juice for 3 hours. Press through sieve, add cayenne and black pepper and salt, and a dash of onion juice ; add 1 tablespoon flour and 1 tablespoon melted but- ter; stir until smooth; then pour in 1 cup of hot soup and stir hard, then add to soup. Slice 3 fresh tomatoes quite thin and put iu soup, let come to boiling point and serve at once. Puree of Cucumbers. One quart of milk, 1 quart of veal broth, 3 cucumbers, ^/^ pint of cream, 2 ounces of butter, % teaspoon sugar. Pare cucumbers and cut in slices; boil with water 5 minutes. Drain and cook in saucepan with 1 tablespoon of butter, salt, white pepper and nut- meg. Cover and simmer 1 hour. Bring milk and broth to boiling point, thicken with a little flour, stir to prevent lumping; boil 15 minutes. Press puree through sieve, return to saucepan with cu- cumbers, heat to boiling point; add cream, sugar and, if not rich enough, 1 dessert spoon butter. Serve with croutons in hot tureen. For Bouillon. Allow 1 pound of meat and bone to each pint of broth; season with salt, pepper, onion and cloves. Prepare soup the day before it is to be used, as all grease must be removed while it is cold. Spinach Soup. Use 1 peck of spinach, wash it thoroughly and chop fine, put piece of butter in saucepan, size of an egg; when hot add 1 onion chopped fine; fry until brown, then add 2 tablespoons flour, stir a few minutes. Add chopped spinach, stir well, then add 2 quarts wator. Let it simmer half an hour, put through sieve, season just before serving. Add 3 yolks dissolved in 1 cup of cream. Cream of Celery Soup. Scrape thoroughly and parboil 2 cups of celery, cutting into small pieces. Put into 2 cups of water for 10 minutes, then drain and add 2 cups of chicken stock with a fhin slice of onion. Cook until it is soft enough to mash. Replenish with water if the stock is reduced in boiling. Have the same amount of liquid when done as started with. Eub through a sieve, then add 1 tablespoon of but- ter and same of granum, which must be cooked but not browned; also add 2 cups of hot milk and 1 cup of cream, 1 teaspoon of salt and a little pepper. Let come to a boil and serve at once. KENTUCKY RECEIPT BOOK. 11 m - . <• Bottillon. Two pounds of shank soup bone crushed, 2 gallons of cold water, 1 onion with 14 cloves stuck in it, 2 large carrots sliced, 2 parsnips sliced, 1 can of tomatoes, 2 tablespoons caramel, 1 well- beaten egg with shell, 1 even tablespoon salt, 1 teaspoon of black pepper

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