Bouillon

Ingredients

• Two and one-half quarts of soup stock
• two or three pounds of lean beef
• three whites of eggs
• one teaspoonful of black pepper
• two teaspoonfuls of salt

Method

1. 1

   Chop beef, add salt and pepper, and heat slowly with broth.

2. 2

   Skim off scum, let simmer for an hour or two, then strain through a colander and a napkin to clear the bouillon.

3. 3

   Beat egg whites and shells into cold bouillon, boil again, and strain several times.

Nutrition per serving

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 3. The excerpt below is the record exactly as published.

BOUILLON. Take one-half pound of beef, small bone, one quart of water, boil one hour, season with salt, pepper, one finely chopped onion, tablespoonful of chopped parsley, sprig of thyme, boil half an hour longer, strain for use, and serve with bread browned and cut three times the size of a dice. Mrs. ‘TOMLINSON. BEEE SOU PENG we Take a shank of beef, break the bone in several places, wash it clean and put it in the pot with a half cup of rice, and cover it with cold water and set it over a brisk fire; as soon as it begins to simmer, draw it somewhat off the fire, where it will only continue to simmer, skim [ 17] well, put in your vegetables—lima beans, green corn, a little chopped turnip, cabbage, and small young potatoes. Keep your soup boiling slowly for seven hours, when the meat will be partially dissolved and a thick broth forms; the last hour add tomatoes, a bunch of thyme, or mar- joram, or if you choose a small sprig of each, then add okra already boiled to a mucilage in a porcelain stew pan, and salt and red pepper, let it boil once more and serve immediately. Stir the soup frequently from the bottom during the whole process of boiling, skim off the fat before sending the soup to the table; soup that has boiled properly has imbibed all the substance, and if any bits of meat remain undissolved, they should be removed before serving. Mrs. Mary MASON. Used by Mrs. W. A. ERWIN. BEEF SOUP No. 2. This soup is made as No. 1, though bits of meat other than the shank are used, and is very good if taken pains with. In winter, when fresh vegetables cannot be ob- tained, use canned vegetables, chopped celery or even the seed will improve your soup very much. Mrs. Mary MASON. Used by Mrs. W. A. ERWIN. BO GA TOSSOUL: Peel and cut up four large potatoes, put them in one quart of hot water, and boil two hours, until the potatoes are dissolved in water; add water as it boils away. Run through a colander, adding three-fourths of a cup of hot cream, one tablespoonful of fine cut parsley, two table- spoonfuls of flour, salt, black and cayenne peppet. Take [ 18 ] kettle off of the fire and add the beaten yolks of two or three eggs. Do not let the soup boil after the eggs are added, as they would curdle. SADIE 5S. ROOT. CORN SOUP. To a pint of corn add a quart of hot water, boil it for an hour and press it through a colander; put into the sauce pan butter size of an egg, and when it bubbles sprinkle in a heaping tablespoonful of sifted flour, cook a minute, stirring well; add one-half of the corn pulp, when smoothly mixed stir in the remainder of the corn and water. Add cayenne pepper, salt and a pint of boil- ing milk, a cup of cream, the yolks of two eggs may be added just before serving, mix with milk, and not allow it to boil after eggs are added; a tablespoonful of tomato catsup will improve it. SADIE S. Root. TOMATO BISQUE. Boil one quart can of tomatoes with an onion and strain, heat the milk, mix two tablespoonfuls of flour, one tablespoonful of sugar, one-half tablespoonful of soda, a pinch of red and black pepper and salt, a piece of butter one-half size of an egg; after this is creamed together, pour in enough of the strained tomatoes to make a paste, stir the paste into the tomatoes, and then put in the milk and stir constantly. MaAy RICHMOND. OKRA SOUP. ‘This soup is made in the same way as beef soup No. 1, and when the vegetables are boiled to a mash, they are Ne [197] taken out with a perforated skimmer, and half a gallon okra cut up is added to the soup. Let it boil very thick and pour it into the tureen. Mrs. MARY MASON. Used by Mrs. W. A. ERWIN. WHITE SOUP (CHICKEN). To one quart of stock—water after boiling a fowl—one pint of milk, one tablespoonful of butter, one tablespoon- ful of flour, two eggs seasoned with salt, pepper, one tablespoonful of chopped onion, two tablespoonfuls of chopped celery, or celery seed can be used when you cannot get celery; put the milk in the last thing, and butter and flour and boil a few minutes, then strain over the eggs, stirring all the time you pour, so the egg will not curdle. Soup stock of any kind can be kept over a day or two if kept in a cool place. | Mrs. HOLMAN. BOUILLON. Two and one-half quarts of soup stock, or broth, two or three pounds of lean beef, three whites of eggs and clean shells, one teaspoonful of black pepper, two tea- spoonfuls of sa

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