Bouillon

Ingredients

• six pounds lean beef
• one and one-half pounds marrow-bone
• five quarts cold water
• one teaspoon pepper corns
• one tablespoon salt
• one-quarter cup celery
• one-quarter cup turnip
• one-quarter cup parsnips
• one onion

Method

1. 1

   Cut meat into cubes and soak in water for 20 minutes.

2. 2

   Brown the remainder in a frying pan with marrow.

3. 3

   Combine in a kettle, heat to boiling, skim, and cook below boiling for 6 hours.

4. 4

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

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 20. The excerpt below is the record exactly as published.

BOUILLON. Miss Emilia Land- berg, No. 2400 South Flower street— Six pounds lean beef from middle of round, one and one- half pounds marrow-bone, five quarts cold water, one teaspoon pepper corns, one table- spoon salt, celery, turnip, parsnips, onion, one- quarter cup each, cut in dice; wipe, and cut 14 COOKING AND OTHER RECIPES. meat in inch cubes, put two-thirds of meat in soup kettle, and soak in water twenty min- utes; bruwn remainder in hot frying pan with marrow from marrow-bone. Put browned meat and bone in kettle; heat slowly to boiling point; skim and cook at temperature below boiling point six hours, add seasonings and vegetables; cook one hour, strain and cool. Remove fat and clear (using white and shell of one egg to each quart of stock.) Serve in bouillon cups, hot or ice cold. NO. 12. BRAIN SCUP. Mrs. George Berenstein, No. 9S2 Vernon avenue — Two sets of brains, well cleaned; put a piece of butter the size of hen egg in kettle; some chopped onions, chopped parsley, pepper and salt to taste, then put the brains in and fry slowly. Have some beef stock, about a quart, mix with the brains; let come to a boil; beat one egg, a half cup of rich milk, a dash of nutmeg and stir in just before serving. Have ready some pieces of fried bread an inch square, and put about six pieces in each soup bowl and pour the soup over and serve at once. NO. 13. BUTTERKNOCKOLN. Mrs. E, T. Cooke, No. 149 South Los Robles avenue, Pasa- dena, Cal. — This Hungarian soup, and dainty dumpling, is an excellent dish for invalids. It has been used in case of severe stomach trouble with the very best results. It is equally good for well people. A good-sized beef shank bone well broken; two pounds lean mutton. Wash, scrape and remove all particles which do not belong in a clean soup. Put to boil in cold water, sufficient to cover. Cook slowly, removing all scum, till the mut- ton drops apart when tried. Cool. Skim off all grease. Strain. Replace over fire, and when it boils gently, add the dumplings made as follows: One teaspoonful butter, beaten to cream; break in one egg; beat thoroughly; season with salt and a little grated nutmeg; stiffen with enough finely-rolled cracker crumbs to make a very soft dumpling. Drop this into the boiling broth, a teaspoonful at a time. (It will make three or four dum- plings.) Boil five minutes. NO. U. CELERY SOUP, rich and creamy. Mrs. F. Gamble, No. 19 Teller street, Tucson, Ariz.— A shank of beef, one large bunch of celery, or two small ones, and rich cream, one cup; a little flour. Make a rich broth of the shank, always putting into cold water, skimming off all the fat as it rises; when ready, take up the meat and thicken the broth with a spoon or two of flour, first rubbed in a little cold water; have the celery cut fine and boil it in the soup till tender; then add the cream; salt and pepper to taste, and serve at once. NO. 15. CHESTNUT SOUP. Mrs. Isabel Saxton, box 91, Orange, Cal.— One pound Span- ish chestnuts, one pound good white stock, one-half pint cream, one-half pint milk, dash of grated nutmeg and mace, cayenne and salt. one-half teaspoonful sugar; slit the husks and boil for ten minutes; remove the husks and skin, put the chestnuts in a stewpan with the stock and boil until they are soft, then rub through a fine strainer. Warm up with the milk, cream, sugar, and seasoning. NO. 16. CLAM CHOWDER. Mrs. Clarence Allison, Covina, Cal.— One pint of clams, six large crackers; fry two slices salt pork in fry- ing pan and turn fat into soup kettle; chop six potatoes fine, also onion; roll the crackers fine, chop the clams and pork, put in a layer of potatoes and onion, then one of crackers, then pork and clams, alternating in this way until all are put in. Add plenty of pepper and salt. Then add the clam liquor and as much boiling water as will more than cover them. Cook for one hour. Just before serving add one pint of hot milk. Stir often to prevent sticking. Makes enough for eight. NO. 17. CONSOMME (for twelve.) Mrs. Jennie Harrington, No. S21 South Broadway- Take two and one-half potatoes, two carrots, one can tomatoes, one stalk celery, one onion

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