Bouillon

Ingredients

• a pint of water
• to the pound of meat
• for one gallon of stock

Method

1. 1

   Make bouillon the same as clear stock, seasoning with salt, pepper, and optional spices, herbs, and vegetables.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 28. The excerpt below is the record exactly as published.

bouillon. By this the best flavor of the meat is obtained, for none passes off in steam, as when the meat is boiled rapidly. The second mode is in boiling the stock a great deal, to reduce it. This gives a very rich soup, with a marked difference in the flavor from that made with clear meat kept in water at the boiling point. The third way leaves a mixed stock, which will not be clear unless whites of eggs are used. In following the first methods we buy clear beef specially for the stock, and know from the begin- ning just how much stock there will be when the work is completed. By the second method we are not sure, because more or less than we estimate may boil away. The third stock, being made from bones and pieces of meat left from roasts, and from the trimmings of raw meats, will always be changeable in color, quantity and quality. This is, however, a very important stock, and it should always be kept on hand. No household, even where only a moderate amount of meat is used, should be without a stock-pot. It can be kept on the back of the range or stove while cooking is going on. Two or three times a week it should be put on with the trimmings and bones left from cooked and uncooked meats. This practice will give a supply of stock at all times, which will be of the greatest value in making sauces, side dishes and soups. Meat if only slightly tainted will spoil a stock; therefore SOUPS. 83 great care must be taken that every particle is perfectly sweet. Vegetables make a stock sour very quickly, so if you wish to keep a stock do not use them. Many rules advise putting vegetables into the stock-pot with the meat and water and cooking from the very beginning. When this is done they absorb the fine flavor of the meat and give the soup a rank taste. They should cook not more than an hour — the last hour — in the stock. A white stock is made with veal or poultry. The water in which a leg of mutton or fowl have been boiled makes a good stock for light soups and gravies. A soup stock must be cooled quickly or it will not keep well. In winter any kind of stock ought to keep good a week. That boiled down to a jelly will last the longest. In the warm months three days will be the average time stock will keep. Stock for Clear Soups. Five pounds of clear beef, cut from the lower part of the round ; five quarts of cold water. Let come to a boil, slowly ; skim carefully, and set where it will keep just at the boiling point for eight or ten hours. Strain, and set away to cool. In the morning skim off all the fat and turn the soup into the kettle, being careful not to let the sediment pass in. Into the soup put an onion, one stalk of celery, two leaves of sage, two sprigs of parsley, two of thyme, two of summer savory, two bay leaves, twelve pepper- corns and six whole cloves. Boil gently from ten to twenty minutes ; salt and pepper to taste. Strain through an old napkin. This is now ready for serving as a simple clear soup or for the founda- tion of all kinds of clear soups. Mixed Stock. Put the trimmings of your fresh meats and the bones and tough pieces left from roasts or broils into the soup pot with 84 MISS PABLOA'S NEW COOK BOOK. one quart of water to every two pounds of meat and bones. When it comes to a boil, skim and set back where it will simmer six hours ; then add a bouquet of sweet herbs, one onion, six cloves and twelve pepper-corns to each gallon of stock. Cook two hours longer ; strain and set in a cool place. In the morning skim off the fat. Keep in a very cool place. This can be used for common soups, sauces, and where stock is used in made dishes. It should always be kept on hand, as it really costs nothing but the labor (which is very little), and enters so often into the prepara- tion of simple, yet toothsome, dishes. Consomme. Eight pounds of a shin of veal, eight pounds of the lower part of the round of beef, half a cupful of butter, twelve quarts of cold water, half a small carrot, two large onions, half a head of celery, thirty pepper-corns, six whole cloves, a small piece each of mace and cinnamon, four sprigs each of parsley, sweet marjoram, summer savory and thyme, four leaves of sage, four bay leaves, about one ounce of ham. Put half of the butter in the soup pot and then put in the meat, which has been cut into very small pieces. Stir over a hot fire until the meat begins to brown ; then add one quart of the water, and cook until there is a thick glaze on the botton of the kettle (this will be about an hour) . Add the remainder of the water and let it come to a boil. Skim carefully, and set back where it will simmer for six hours. Fry the vegeta- bles, which have been cut very small, in the remaining butter for half an hour, being careful not to burn them. When done, turn into the soup pot, and at the same time add the herbs and spice. Cook one hour longer ; salt to taste and strain. Set in a very cold place until morning, when skim off all the fat. Turn the soup into the pot, being careful not to turn in the sediment, and set on the fire. Beat the SOUPS. 85 whites and shells of two eggs with one cup of cold water. Stir into the soup, and when it comes to a boil, set back where it will simmer for twenty minutes. Strain through a napkin, and if not ready to use, put away in a cold place. This will keep a week in winter, but not more than three days in summer. It is a particularly nicely- flavored soup, and is the foundation for any clear soup, the soup taking the name of the solid used with it, as Consomme au Riz, Consomme with Macaroni, etc. Bouillon. Bouillon, for Germans and other parties, is made the same as the clear stock, using a pint of water to the pound of meat, and seasoning with salt and pepper and with the spice, herbs and vegetables or not, as you please. It should be remembered that the amount of seasoning in the recipe re- ferred to is for one gallon of stock

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