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Clarifying Stock
From The new century cookery book, 1901
Serves 3
This method clarifies bouillon into consomme.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- one pound lean beef
- half a pound veal
- the whites of two eggs
- the shell of one
- half a pint cold stock
- a small onion
- half a carrot
- celery
- leek
Method
Put all ingredients in a large well-tinned copper stew-pan, beaten up well with a whisk.
Add the stock and allow it to come to the boil without actually boiling.
Stir continually until it reaches that degree.
Keep at that temperature for at least half an hour.
Skim off the fat, season to taste with salt, pepper, and a little caster sugar.
Nutrition per serving
463Calories
57 gProtein
9 gCarbs
22 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 53. The excerpt below is the record exactly as published.
one pound lean beef,, half a pound veal, both minced very finely, the meat being previously freed from skin and sinews, the whites of two eggs and the shell of one, half a pint cold stock, bouquet garni if liked, a small onion, half a carrot, celery, leek
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