Bouillon

Ingredients

• Take two pounds of lean beef
• two pounds of veal
• and an old chicken
• Cover it well with cold water
• one head of celery
• a sprig of parsley
• one turnip
• three carrots
• two onions
• half teaspoonful of pepper corns
• four whole cloves
• a few tomatoes
• a bunch of sweet herbs

Method

1. 1

   Slowly boil meat with cold water for three hours until tender.

2. 2

   Remove scum, strain, and add vegetables.

3. 3

   Boil until vegetables are tender.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 44. The excerpt below is the record exactly as published.

BOUILLON. Take two pounds of lean beef, two pounds of veal, and an old chicken. Cover it well with cold water. Place the soup kettle on the back of the stove where it will boil very slowly ; as it does so, the fibers of the meat will enlarge. If cooked too rapidly, the meat hardens so that the water can not penetrate it. Boil three hours or until the meat is tender. Remove every particle of scum as it rises. When thoroughly tender, remove from the fire and let it stand in a cool place all night. Carefully remove every par- ticle of fat from the stock ; strain and return to the fire to boil, adding the following vegetables : One head of celery, a sprig of parsley, one turnip, three carrots, two onions, half teaspoonful of pepper corns, four whole cloves, a few tomatoes, and a bunch of sweet herbs

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