Bouillon

Ingredients

• 5 pounds lean beef from middle of round
• 2 pounds marrowbone
• 3 quarts cold water
• 1 tablespoon salt
• 1 teaspoon peppercorns
• Carrot, Turnip, Onion, Celery

Method

1. 1

   Wipe and cut meat into 1-inch cubes.

2. 2

   Soak 2/4 of meat in water for 30 minutes.

3. 3

   Brown the remainder in hot frying pan.

4. 4

   Combine browned meat and bone in kettle, heat to boiling point, skim thoroughly, and cook below boiling point for 5 hours.

5. 5

   Add seasonings and vegetables, cook for 1 hour, strain, and cool.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 59. The excerpt below is the record exactly as published.

bouillon cubes or beef or vegetable extracts, dissolved in water, or canned consommé or bouillon. BOUILLON 5 pounds lean beef from middle 1 tablespoon salt of round Carrot ) 2 pounds marrowbone Turnip | 14 cup each, 3 quarts cold water Onion cut in dice 1 teaspoon peppercorns Celery SOUPS WITH STOCK 145 Wipe and cut meat in inch cubes. Put 24 of meat in soup kettle and soak in water 30 minutes. Brown remainder in hot frying pan with marrow from marrowbone. Put browned meat and bone in kettle. Heat to boiling point; skim thoroughly and cook at temper- ature below boiling point 5 hours. Add seasonings and vegetables, cook 1 hour, strain, and cool. Remove fat and clear (p. 143). CONSOMME 3 pounds lean beef cut in i%-inch cubes 2 tablespoons butter 1 pound marrowbone 1 tablespoon salt 3 pounds knuckle of veal cut in pieces 1 teaspoon peppercorns 1 quart Chicken Stock (p. 151) or bones 4 cloves from a chicken and 1 quart water 3 sprigs thyme Carrot 1 sprig marjoram Tn | 1 cup each, cut in dice 2 sprigs parsley Celery Vy bay leaf 14 cup sliced onion 3 quarts cold water Brown half-of beef in some of marrow from marrowbone. Add to rest of beef, veal, bones, and cold water. Let stand 4% hour. Heat slowly to boiling point and simmer 3 hours, removing scum as it forms on top of kettle. Add Chicken Stock or chicken bones and water and simmer 2 hours. Cook carrot, turnip, onion, and cele

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