Bouillon

Ingredients

• 2 large soup bones very lean
• 2 onions
• 1 dozen cloves stuck in them
• 2 carrots
• 2 parsnips
• 1 pint of tomatoes
• 1 teacup of tomato catsup
• 1 teaspoon of black pepper
• a dash of cayenne pepper
• 6 quarts of water

Method

1. 1

   Boil for 6 hours, adding water as it reduces.

2. 2

   Strain without mashing, cool, skim off grease, and return to kettle.

3. 3

   Add caramel and lemon juice, boil until clear, then strain again.

4. 4

   Add sherry wine before serving.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 6. The excerpt below is the record exactly as published.

Bouillon. Take 2 large soup bones very lean, 2 onions with 1 dozen cloves stuck in them, 2 carrots, 2 parsnips, 1 pint of tomatoes or 1 teacup of tomato catsup, 1 teaspoon of black pepper, a dash of cayenne pepper, salt and 6 quarts of water

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