Bouillon, or Beef Broth

Ingredients

• three pounds of a shin of beef
• one pound of a knuckle of veal
• three quarts of water
• a little salt
• two carrots
• the same of onions
• the same of leeks
• the same of turnips
• a little celery

Method

1. 1

   Put into a stock-pot three pounds of a shin of beef, one pound of a knuckle of veal, and three quarts of water, and simmer gently.

2. 2

   As soon as the scum begins to rise, skim carefully until it quite ceases to appear.

3. 3

   Then add salt, two carrots, the same of onions, leeks, turnips, and a little celery.

4. 4

   Simmer gently for four hours, strain, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 2. The excerpt below is the record exactly as published.

Bouillon, or Beef Broth. Put into a stock- pot three pounds of a shin of beef, one pound of a knuckle of veal, and three quarts of water, and simmer gently. As soon as the scum begins to rise, skim carefully until it quite ceases to appear. IO FRENCH DISHES. Then add salt, two carrots, the same of onions, leeks, turnips, and a little celery. Simmer gently four hours, strain, and serve. 3. Bouillon Maigre. Take six medium-sized carrots, as many turnips, a bunch of celery, and two leeks. Boil them in water for a few moments, drain, put them in cold water for a moment, after which put them into three quarts of water, adding two cloves, and boil gently three hours. Add a little salt

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