Bouillon

Ingredients

• a three or four pound soup bone
• four quarts of cold water
• level tablespoon salt
• one whole medium-sized turnip
• onion pared
• with latter stuck with half dozen cloves
• a scraped carrot
• a Bunch of Herbs

Method

1. 1

   Put the soup bone in cold water with salt.

2. 2

   Bring to a boil and skim.

3. 3

   Add turnip, onion, cloves, carrot, and herbs.

4. 4

   Cook for three hours, strain, and set aside.

5. 5

   Remove fat when needed, heat, and strain again before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 515. The excerpt below is the record exactly as published.

Bouillon. — Put a three or four pound soup bone, selecting one with plenty of meat, in four quarts of cold water with level table- spoon salt ; let come to a boil, skim thoroughly ; then add one whole medium^sized turnip and onion pared, with latter stuck with half dozen cloves ; a scraped carrot and a Bunch of Herbs as given in meats ; or it may be composed of parsley, small stalk of celery, half a bay leaf, blade mace and five pepper-corns (if pepper is used) ; or the bunch may be omitted entirely, or use only parsley. But all these little seasonings add greatly to the flavor and when one becomes ac- customed to keep them on hand, the expense and extra trouble are comparatively nothing. Let cook three hours

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