Bouillon

Ingredients

• Four pounds beef
• two pounds bone
• two quarts cold water
• salt
• pepper
• mixed herbs

Method

1. 1

   Cut meat and bones into small pieces; put in a kettle with water and simmer for five hours.

2. 2

   Keep at least three pints of liquor on the meat, strain, remove the fat, and add more seasoning if desired.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 100. The excerpt below is the record exactly as published.

Bouillon) Four pounds fresh lean beef, one soup bone, one gallon cold water, two onions, sliced, pepper and salt. Time, seven and one- half to eight hours. Put the meat and bone into a pot with cold water and a tablespoon of salt. One hour before the stock is cooked, put in the sliced onion, pepper and, if necessary, salt, a few minutes before straining. When cooked, strain while hot through a colander into the vessel in which it is to be kept, preferably an earthen jar; put it away in a cool place to stand over night. In the morning the stock will be a jelly, with a layer of fat on top. Take off this fat and use it as dripping for cooking purposes. As stock will not keep longer than twenty- four hours in the summer, it is recommended that none be made in warm weather; but in the winter months it could be made twice a week. Scraps of cooked meat and bones may be economic- ally utilized in the manufacture of stock. Stock soup is sometimes served as soon as it is made; the name "Bouillon" is then given it. If it is cold, and it is desired to serve it, it should be slowly heated to the boiling point, but the boiling must not continue. If it is too rich, it may be diluted with from one to two pints of boiling water to every gallon. Stock soup may be made the base of a variety of soups. It is also valuable and preferable to water for making gravies, stews, hash, etc. It is recommended for its simplicity and convenience. Turkey or Chicken Soup Break the bones left from roast fowl or game, pack them in a kettle and cover with cold water. Add a teaspoon of salt and let simmer till the bones are clean. Strain, when cold remove the fat; heat and thicken with flour, using one heaping tablespoon to a quart of liquid. Season to taste. Bouillon Four pounds beef, from middle of the round, two pounds bone, two quarts cold water, salt, pepper, mixed herbs

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