Bouillon

Ingredients

• a nice piece of the ribs of beef, weighing about five pounds
• two carrots
• a turnip
• a handful of French beans
• a large Bombay onion
• half a head of celery
• two leeks
• a bunch of parsley
• one and a half ounce of salt
• a tea-spoonful of caramel
• a dessert-spoonful of sugar
• a dozen pepper corns
• a tea-spoonful of each

Method

1. 1

   Detach meat from bones, roll and tie it.

2. 2

   Place bones in a clean soup kettle, add meat, cover with cold water, and add salt.

3. 3

   Bring to a boil, skim off scum, then add vegetables and seasonings.

4. 4

   Simmer until meat is tender, strain, and serve broth with vegetables.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 268. The excerpt below is the record exactly as published.

Bouillon. Sole frite h la Colbert. Bouilli a la Milanaise. Topinambonrs anx oeiifs farcis. Demoiselles d'lionneur. Froinage, hors d'oeuvres. Dessert. 1. — This soup is to be made from the joint, iu tlie foreign manner, a la pot-au-feu, so Bouillon. ° . ' . ^ ^^ -1, . purchase a nice piece or the ribs ot beef, weighing about five pounds, with two carrots, a turnip, a handful of French beans, a large Bombay onion, half a head of celery (leaves and all), two leeks, and a bunch of parsley. When the joint comes home, detach the meat from the bones en masse, roll it up compactly, and tie it firmly with a string. — See that your soup ket- tle is thoroughly clean, put in the bones (chopped up) first, and place your bundle of meat above them, pouring in cold water enough to cover the top of the meat — with one and a half ounce of salt and nothing else. Ramasamy throws in all his vegetables to begin with, which is an utterly erroneous proceeding. Now set the pot near the fire, and let the contents come as slowly as possible to the boil, skimming off every atom of scum as it rises, and add- 488 MENU FOR A LITTLE HOME DINNER. iiig from time to time a little cold water to retard ebulli- tion, and encourage the rising of the scum. Keep the vessel open throughout the operations, otherwise the soup will not be bright and clear. This having been completed, and the pot boiling with a clean surface, you may cast in your vegetables (the carrots first, followed by the turnip) all nicely washed, trimmed, and cut up. In addition, you must give the soup a tea-spoonful of caramel (burnt sugar colouring), a dessert-spoonful of sugar, a dozen pepper corns, and a bag containing mixed sweet herbs (a tea- spoonfal of eac

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