Chicken Consomme

Ingredients

• a 4-lb. chicken
• a small knuckle of veal
• two table-spoonfuls of butter
• half a gallon of cold water
• one sliced carrot
• one stalk of celery
• one sliced onion
• a sprig of parsley
• a bay-leaf

Method

1. 1

   Cut up the meat and bones.

2. 2

   Put the butter in a soup-kettle and set over the fire to brown; put in the meat and stir for five minutes.

3. 3

   Cover the kettle and let simmer for half an hour.

4. 4

   Pour in the cold water and let simmer slowly for two hours.

5. 5

   Add the carrot, celery, onion, parsley, and bay leaf; simmer one hour longer.

6. 6

   Strain and set aside until cold.

7. 7

   Skim off the fat and reheat.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 309. The excerpt below is the record exactly as published.

Chicken Consomme POULTRY Chicken Croquettes Chicken Consomme. — Take a 4-lb. chicken and a small knuckle of veal. Cut up the meat and the bones. Put two table-spoonfuls of butter in a soup-kettle, and .set over the fire to brown ; put in the meat, and stir for five minutes. Cover the kettle, and let simmer for half an hour. Pour in half a gallon of cold water, and let simmer slowly for two hours. Add one sliced carrot, one stalk of cel- ery, one sliced onion, a sprig of pars- ley, and a bay - leaf ; simmer one hour longer. Strain and set aside until cold. Skim off the fat and re- heat. Chicken, Creamed. — Cut one pint of cold chicken and one cupful of mushrooms into small pieces. Heat one pint of cream in a chafing-dish over the hot-water pan ; add one level table-spoonful of flour, stirred smooth in cold milk. When boiling hot, add the chicken and mushrooms ; season with salt, pepper, onion - juice, and chopped parsley. Serve at once. Chicken (Creole fashion). — Singe and clean a large fowl, wash it in cold water, drain and dry well with a clean towel. Truss it tightly as for roasting, so as to give it a plump shape. Put the chicken in a soup- kettle with I lb. of raw bacon, /4 lb. of raw, lean ham, one veal knuckle. Cover with four quarts of cold water. Put the kettle over a brisk fire, and watch for the boiling-point in order to skim then ; do this carefully. When the first scum has been re- moved put in half a glassful of cold water. Repeat three times the same operation. Season then with one teaspoonful of salt, one salt-spoonful of black pepper, four large carrots, four medium-sized white turnips, one pint of white onions, half a green pepper cut in small pieces, three medium-sized tomatoes, peeled, seeds removed, and the pulp cut in small pieces. Add a large bouquet of three sprigs of white celery without the leaves, two leeks, four sprigs of parsley, one bay-leaf,

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