Bouillon

Ingredients

• about two quarts to three pounds of the beef
• pours cold water to it in the proportion of about two quarts to three pounds of the beef

Method

1. 1

   Place meat in an earthen stock-pot, add cold water, and heat slowly.

2. 2

   This allows the gelatinous substances to dissolve and create a nutritious broth.

3. 3

   Avoid quick boiling to prevent hardening the meat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 35. The excerpt below is the record exactly as published.

BOUILLON. {The Common Soup or Beef -Broth of France ; cheap , and very whole- some.) This soup, or broth as we should perhaps designate it in England, b made once or twice in the week, in every family of respectability in France; and by the poorer classes as often as their means will enable them to substitute it for the vegetable or maigre soups, on which they are more commonly obliged to subsist. It is served usually on the first day with slices of untoasted bread soaked in it ; on the second, it is generally varied with vermicelli, rice, or semoulina. The ingredients are, of course, often otherwise proportioned than as we have given them, and more or less meat is allowed according to the taste or circumstances of the persons for whom the bouillon is prepared ; but the process of making it is always the same, and is thus described (rather learnedly) by one of the most skilful cooks in Europe: “The stock-pot of the French artisan,” says Monsieur Careme, “supplies his principal nourishment; and it is thus managed by his wife, who, without the slightest know- ledge of chemistry, conducts the process in a truly scientific man- ner. She first lays the meat into an earthen stock-pot, and pours cold water to it in the proportion of about two quarts to three pounds of the beef

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