Bouillon

Ingredients

• 5 Ib. lean beef
• 2 Ib. bone
• 4 qt. cold water
• 1-3 c. each carrot, turnip, onion, celery
• 1 tb. salt
• 1/2 ts. peppercorns

Method

1. 1

   Wipe, and cut meat into inch cubes.

2. 2

   Put two thirds of meat in soup kettle with bone and water, and soak for 1/2 hour.

3. 3

   Brown remainder of meat in marrow from bone, put into the soup kettle, heat slowly and simmer for 5 hours.

4. 4

   Add seasoning and vegetables.

5. 5

   Cook for 1 hour, strain and cool.

6. 6

   Remove every particle of fat and clear.

7. 7

   Serve in cups with a slice of lemon.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 29. The excerpt below is the record exactly as published.

Bouillon 5 Ib. lean beef 1-3 c. each carrot, turnip, 2 Ib. bone onion, celery 4 qt. cold water \ ts. peppercorns 1 tb. salt

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