Bouillon

Ingredients

• 2 pounds lean beef chopped
• 2 quarts of cold water
• 1 egg
• 1 gill of vinegar
• 1 tablespoonful olive oil
• 1/2 tablespoonful sugar
• 1/2 tablespoonful mixed mustard
• 1 teaspoonful salt
• 1/2 teaspoonful pepper

Method

1. 1

   Cover closely and simmer on the back of the stove for six hours.

2. 2

   When the liquid is reduced to one quart, take from fire and when cool strain through a coarse cloth, squeezing hard to extract all the juice.

3. 3

   When cold, remove all the fat and return to fire.

4. 4

   When the bouillon reaches the boiling point, stir in the white and shell of one egg, boil half a minute, skim and strain once more, serve hot in cups.

Nutrition per serving

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 52. The excerpt below is the record exactly as published.

2 teaspoonful salt, i tablespoonful melted butter, Jj cup boiling water, 2 cups flour. Put the soda with the molasses in a cake howl, and beat till very light, add the spice, salt, melted butter, boiling water and Hour. Bake in a cake tin. Serve in slices, sprinkled with sugar and covered with whipped cream. FRIDAY, APRIL 14 Breakfast. —Oatmeal, with Cream. Scrambled Eggs. Bread and Butter. Coffee. Dinner. — Fried Halibut. Boiled Potatoes. Macaroni with Cheese. Bread and Butter. Supper.— Oranges. Egg Toast, or Bread Sauted, with Maple Syrup. Crackers and Cheese. Cake. Egg Toast or Bread Sauted.— Beatthe egg Ughtly with a fork in a shallow dish. Add salt and milk. Soak the bread in this until soft. Have a hot griddle we 1 1 buttered. Brown the bread and turn carefully so as not to break it. SATURDAY, APRIL 15 Breakfast. — Fried Indian Mush with Maple Syrup. Creamed Fish. Bread and Butter. Doughnuts. Coffee. Dinner.— Mutton Chops. Canned Tomatoes. Baked Potatoes. Bread and Butter. Mince Pie. Cheese. Supper.— Baked Beans. Boston Brown Bread. Jam. Cake. Cocoa. CacoA. — % cup broken coooa, mixed with a quarts of water. Boil in a pot two hours. Sweeten to taste and serve with cream. k.-^^^t'X.-W ^ FRIDAY, SEPT. 15 Breakfast — Indian Mush with Cream. Broiled Beef Steak. Hot Rolls. Coffee. Dinner — Baked Blue Fish. Hollandaise Sauce. Boiled Potatoes. Cabbage Salad. Bread and Butler. Jelly Crackers. Supper— Oyster Fritters. Bread and Butter. Cut up Peaches. Cake. Chocolate, OvsTHK Fkitikks, — Beat 2 eggs very light, stir in *< cup milk, 4 tablespoonfuls flour and t teaspoonful baking ponder. Season nysters with salt and pepper, drop one at a time in the batter, take it out with a large spoon, bein^ careful that it is covered with batter and drop into boiling lard. SATURDAY, SEPT. 16 Breakfast — Creamed Fish. Bread and Butter. Fried Indian Mush with Maple Syrup. Coffee. Dinner - Lamb Chops. Potatoes. Peas. Bread and Butter. IV-ach Pie. Cheese. Supper— Bouillon. Thin Bread and Butter. Slewed Pears, Cake. Tea. Boini.LON. — 2 pounds lean beef chopped, put in 2 quarts of cold water and let stand off the stove for one hour. Cover closely and simmer on the back of the stove for six hours. When the liquid is reduced to one quart, take from fire and when cool strain through a coarse cloth, squeezing hard to extract all the juice. When cold remove all the fat and return to fire. When the bouillon reaches the boiling point stir in the white and shell of one egg, boil half a min- ute, skim and strain once more, serve hot in cups. SUNDAY, SEPT. 17 Breakfast — Wheat Germ with Cream. Omelet. Breakfast Puffs. Coffee. Dinner— Roast Chicken. Gravy. Mashed Potato. Corn. Boiled Onions. Bread and Butter. Frozen Peaches. Plain Cake. Supper— Chicken Salad. Bread and Butter. Jam. Cake. Tea. Chicken Salad. — Cut chicken in small pieces, i. e. white meat. Chop celery fine and use !- as much celery as chicken. Dressing. — I egg, beaten to a froth, mix a gill of vinegar, i tablespoonful olive oil, !-< tablespoonful sugar, !- tablespoonful mixed mustard, i tea- spoonful salt, ]-2 teaspoonful pepper.

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