Bouillon

Ingredients

• Shin of beef 6 pounds
• Parsley 2 sprigs
• Cold water 3 quarts
• Carrot 1 cup
• Peppercorns 1 teaspoonful
• Turnip 1 cup
• Cloves 6
• Onion cut in dice
• Bay leaf
• Thyme 3 sprigs
• Salt 1 tablespoonful
• Marjoram 1 sprig

Method

1. 1

   Wipe beef and cut the lean meat in inch cubes.

2. 2

   Brown one third of the meat in fat cut from meat or marrow from a marrow bone.

3. 3

   Put remaining two thirds with bone and fat in soup kettle, add water and let stand for thirty minutes.

4. 4

   Place on back of range, add browned meat, and heat gradually to the boiling point.

5. 5

   Cover and cook slowly six hours, keeping below the boiling point during cooking.

6. 6

   Add the vegetables and seasonings, cook one and one half hours, strain and cool as quickly as possible.

Nutrition per serving

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 112. The excerpt below is the record exactly as published.

Bouillon. Shin of beef 6 pounds Parsley 2 sprigs Cold water 3 quarts Carrot ' Peppercorns i teaspoonful Turnip i cup each Cloves 6 Onion cut in dice Bay leaf J Celery Thyme 3 sprigs Salt 1 tablespoonfid Marjoram 1 sprig • Wipe beef and cut the lean meat in inch cubes. Brown one third of the meat in fat cut from meat or marrow from a mar- row bone. Put remaining two thirds with bone and fat in soup kettle, add water and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to the boiling point. Cover and cook slowly six hours, keeping below the boiling point during cooking. Add the vegetables and seasonings, cook one and one half hours, strain and cool as quickly as possible. This is called soup stock. To clarify houillon. — When stock is cold, remove . fat which has hardened on top and put quantity to be cleared into a stew pan. Allow white and shell of one egg to each quart of stock. Put over flre and stir constantly until boiling point is reached. Boil two minutes. Set back on stove and let simmer twenty minutes. Remove scum and strain through double thickness of cheesecloth. General directions for meat soups. — Soup making is an art that is well worth cultivating. The expert soup maker will obtain delicious flavors by adding bits of many kinds of left overs — almost anything that is found in the refrigerator in the way of fruit, vegetables, and pieces of meat. With the coming of the gas stove, many people have given up soup making. These various left overs add much to the flavor of the soup and can be used in a thickened soup which is like the bouillon strained and thickened. The thickening may be flour, arrow- root, oold cereal, sago, tapioca, or rice. Spaghetti, vermicelli. 224 FOODS AND HOUSEHOLD MANAGEMENT and fancy forms of paste are sometimes served. Vegetables may be cut into dice or fancy shapes and served in the clear soup. A great variety is possible in flavoring and serving soup if one will take the trouble to make it an art. Soup meat may be served in a soup of the old-fashioned kind, thickened and containing vegetables. In such a soup some fat is left, and the total result is a dish that makes a meal when served with bread. When the soup is a clear soup, the meat that is left may be used for made over dishes; although some practical house- keepers think that it costs almost as much to make it palatable as to buy fresh meat. . Try it in an escalloped dish with plenty of tomato, onion, and some dried herbs for additional flavor. 5. Beef stew with dumplings. Lean meat 3 pounds Potatoes 4 cups, cut in \ inch slices Turnip Carrot } cup

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