Bouillon

Ingredients

• Broth from boiled beef, strained

Method

1. 1

   Strain the broth from boiled beef.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 245. The excerpt below is the record exactly as published.

Bouillon in cups Tea biscuits Boiled beef, horseradish sauce Ham and eggs Vegetable garnishing for beef Romaine salad Apple pie Coffee DINNER Petite marmite Broiled lobster Potted squab chicken, plain Waffle potatoes Peach compote Boiled artichokes, Hollandaise sauce Coffee ice cream Pound cake Demi tasse Tea biscuits. Three pounds of flour, one-half pound of butter, one quart of milk, three ounces of baking powder, three ounces of sugar, and a little salt. Sift the sugar, salt and baking powder with the flour ; add the butter and milk, and make a dough on the table about one-half inch thick. Cut with a round cutter about the size of a dollar, place in a buttered pan, moisten the top with milk, and bake in a hot oven for about fifteen minutes. Boiled beef with vegetables. The meat should be juicy, well-flavored and tender. The brisket, cross rib and rump are the best portions. The wide ribs at the end of a rib roast are also very good. Tie the beef with a string and put into boiling water ; clear from scum, add salt, and garnish with carrots, onions, turnips, celery, leeks and Savoy cabbage. The cabbage may be tied with a string to prevent disintegration. A good way is to put all the vegetables into a net as they can thus be withdrawn at once. Allow the meat to simmer gently on the side of the range, but do not let it come to a boil. When done cut in slices, not too thin, and garnish with the vegetables neatly arranged around the beef. Serve separately, either cream horseradish sauce, piquante, tomato, or bouillon horseradish sauce. A little of its own broth should be poured over the meat before serving. Horseradish sauce in cream. Cream sauce with fresh-grated horseradish and salt and pepper. Horseradish sauce with bouillon. Put two fresh-grated horseradish roots in saute pan with four ounces of butter. Cover and put in oven for five minutes. Add two grated rolls and return to oven for two minutes more. Then add bouillon enough to form the sauce. The bread will swell and give the neces- sary body. Add a pinch of sugar, salt and pepper. Cold horseradish sauce, English style. To two fresh-grated horseradish roots add salt, a teaspoonful of English mustard, a teaspoonful of Worcester- shire sauce, and a spoonful of vinegar, mixed well. Then add one pint of stiff-whipped cream. Bouillon. Broth from boiled beef, strained

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