Clear Soup

Ingredients

• some good stock according to the first consomme recipe
• one carrot
• one turnip
• one onion
• one pound of raw beef which has just been passed through the mincing machine
• one pound of raw beef which has just been passed through the mincing machine

Method

1. 1

   Make stock according to the consomme recipe.

2. 2

   When cold, remove fat and add carrot, turnip, onion, and minced beef to the stock.

3. 3

   Stir and bring to boil, whisking until just boiling.

4. 4

   Simmer for 15 minutes, then strain through a clean serviette into a basin or tureen.

5. 5

   Optionally add a wine glass of Madeira.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 18. The excerpt below is the record exactly as published.

one turnip, one carrot, one onion, all peeled and cut up, one clove of garlic, one leek, with the green cut off, a sprig of celery, a branch of parsley (chopped), fifteen biack peppercorns, two cloves, six allspice, one bayleaf, one teaspoonful of lemon, thyme, and two teaspoonfuls of salt. Add cold water to nearly cover the meat, and stand the saucepan on one side to allow it to infuse for one hour. Place the saucepan on the gas and gently stir the contents for five or ten minutes. Put the lid on and let it slowly simmer for two hours and a half: strain the con¬ somme through a napkin. It may be served in cups or in a tureen. This consomm^ may serve as a basis for the making of very many delicious soups. Clear Soup. — Make some good stock according to the first consomme recipe. When the stock is quite GAS COOKERY BOOK. 37 cold, remove the fat and put the stock into a clean stewpan, add one carrot, turnip, onion, and celery cut up in rather large pieces, and one pound of raw beef which has just been passed through the mincing machine

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