Bouillon

Ingredients

• A 2-pound knuckle bone of beef
• 5 quarts of cold water
• 2 large carrots
• 1 large onion
• 14 cloves
• % can of tomatoes
• 1 level tablespoon of salt
• a dash of cayenne pepper

Method

1. 1

   Wash bone and simmer with water, tomatoes, carrots, onion, salt, and cayenne for 9 hours.

2. 2

   Strain and set aside.

3. 3

   The next day, add tomato catsup, caramel, and egg, boil for 1.5 hours, then strain again.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.

Bouillon Soup. Three pounds of beef chopped fine. Put on in cold water, 1 quart of water to a pound of meat, 1 carrot, 1 turnip, 1 onion and a little parsley. Set on back of range to simmer, skimming con- stantly. Remove meat and strain soup. Beat white of egg. Chop another onion and put in with the egg. Drop in a little piece of lean ham; salt and pepper. Let come to a boil. Strain through a .cloth into tureen. Clam Broth. Twenty-five clams washed and drained; steam until the shells open easily. Save the juice and add enough water to make 1 quart. KENTUCKY RECEIPT BOOK. With a pair of scissors trim off the soft part of the clam and reserve to serve with the broth. Chop the tough portions a little, and sim- mer for 15 minutes in the broth. Strain, add pepper and salt. Serve in bouillon cups. The reserved portion, serve with melted butter and lemon juice poured over it. Vegetable Soup. One soup bone, 1 quart of canned tomatoes, 3 Irish potatoes, 1 gallon of cold water, pepper and salt. Wash bone and put in soup pot with water. Simmer for 3 hours, skimming constantly; then press tomatoes through sieve and add to soup ; also potatoes diced, black pepper and salt. Cook 2 hours longer ; then add 2 tablespoons of sifted flour, made into a paste with cold water. Stir well to pre- vent lumping. Cook about 15 minutes. Serve soup in hot tureen. Oyster Soup. One quart of oysters, 1 pint of cream, 1 pint milk, 12 butter crackers, 1 tablespoon butter, pepper and salt. Put cream and milk in double boiler. When it comes to boiling point add crackers pul- verized, with pepper and salt, butter and oysters drained of liquor. A little chopped celery may be added. When oysters curl, serve immediately in hot tureen. White Navy Bean Soup. One gallon of cold water, 1 pint of navy beans, pepper and salt. Cover beans with cold water and soak 12 hours. Then drain off water and put beans in soup pot with the cold water. ^ Boil 5 hours, then put through a colander ; return to pot and season the soup. If not thick enough, add a little thickening. Boil 10 minutes and serve. Black-Eyed Pea Soup. Four quarts of cold water, 1 pint of black-eyed peas, pepper and salt. Cover peas with cold, water and soak 12 hours. Drain off water. Put peas in soup pot and add 4 quarts of cold water, pepper and salt. Boil 5 hours, then put through sieve and return to pot. If not thick enough, add a little thickening. Boil 10 minutes and serve. Bouillon. A 2-pound knuckle bone of beef, 5 quarts of cold water, 2 large carrots, 1 large onion, 14 cloves, % can of tomatoes, 1 level tablespoon of salt, a dash of cayenne pepper

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