Bouillon, No. 2

Ingredients

• four pounds of beef from the middle of the round
• two pounds bone
• two quarts cold water
• one tablespoonful salt
• four peppers
• four cloves
• one tablespoonful mixed herbs
• one onion
• half a carrot
• half a turnip

Method

1. 1

   Wipe and cut meat and bones into small pieces; add water and heat slowly.

2. 2

   Add seasoning and simmer for five hours.

3. 3

   Boil down to three pints; strain, remove fat, and season with salt and pepper.

4. 4

   Boil onion, carrot, and turnip with it if desired.

5. 5

   Serve in cups at luncheons or evening companies.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 57. The excerpt below is the record exactly as published.

Bouillon, No. 1 Put in a pot three pounds of a shin of beef, one pound of a knuckle of veal, three quarts of water and simmer gently. As soon as the scum begins to rise, skim carefully until it ceases to appear. Then add salt to taste, half teaspoonful of onion juice, and a little celery. Simmer gently four hours, strain and sei-ve it in bouillon cups. 108 THE NEW ANNIE DENNIS COOK BOOK Bouillan, No. 2 Take four pounds of beef from the middle of the round, two pounds bone, two quarts cold water, one tablespoonful salt, four peppers, four cloves, one table- spoonful mixed herbs. Wipe and cut the meat and bones into small pieces ; add the water and heat slowly ; add the seasoning and simmer five hours. Boil down -to three pints ; strain, remove the fat and season with salt and pepper. Boil one onion, half a carrot, and a half a turnip

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