Clear, or Amber, Soup, or Consomme

Ingredients

• 4 pounds shin of beef
• 4 pounds knuckle of veal, or
• 3 pounds fowl.
• 4 quarts cold water
• 2 ounces lean ham or bacon
• 6 cloves.
• 6 peppercorns.
• 1 tablespoonful salt.
• 3 onions.
• 1 carrot.
• 1 turnip.
• 2 stalks celery.
• 2 sprigs parsley.
• 3 eggs, whites and shells.
• 1 saltspoonful celery seed.
• rind and juice of one lemon.

Method

1. 1

   Wipe and cut the meat and bones into small pieces.

2. 2

   Put the marrow, bones, and part of the meat in the kettle with four quarts of cold water.

3. 3

   Heat slowly: cut the onions and vegetables fine, and fry them in the ham fat or in drippings; then brown the remainder of the meat.

4. 4

   Add onions, meat, herbs, spices, and vegetables.

5. 5

   Simmer until the meat is in rags; it will take seven or eight hours.

6. 6

   Strain, and when cold remove the fat; add the whites and shells of the eggs, celery seed, lemon, and salt and pepper if needed.

7. 7

   When well mixed, heat it, and boil ten minutes.

8. 8

   Strain through the finest strainer, and heat again to the boiling-point before serving.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 82. The excerpt below is the record exactly as published.

Clear, or Amber, Soup, or Consomme. ^ 4 pounds shin of beef. 4 pounds knuckle of veal, or 3 pounds fowl. 4 quarts cold water. 2 ounces lean ham or bacon. 6 cloves. , 6 peppercorns. Bouquet of herbs. 1 tablespoonful salt. 3 onions. 1 carrot. 1 turnip. 2 stalks celery. 2 sprigs parsley. 3 eggs, whites and shells. 1 saltspoonful celery seed. Eind and juice of one lemon.

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