Clear Soup or Bouillon

Ingredients

• 1 good-sized onion
• 1 good-sized carrot
• 1 good-sized turnip
• Salt, nutmeg, and cayenne pepper to taste
• 4 whole cloves
• 1 tablespoon of butter

Method

1. 1

   Cut up the lean of coarse beef into small pieces.

2. 2

   Pry with butter in soup-kettle.

3. 3

   When it begins to look whitish, pour over it the stock from 1 chicken.

4. 4

   Boil the chicken in 1 gallon of water in early morning, and make stock in afternoon.

5. 5

   Boil 1 hour, strain and put away till next day for aspic or bouillon.

6. 6

   For bouillon, beat an egg and let it come to a boil in the bouillon, and strain before serving.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 15. The excerpt below is the record exactly as published.

CLEAR SOUP OR BOUILLON E. D. P. Cut up the lean of coarse beef into small pieces. 1 good-sized onion, 1 -r, , j . i r ^ I Peel and cut up before 1 good-sized carrot, Y , . , .1 usmg. 1 good-sized turnip. J Salt, nutmeg, and cayenne pepper to taste, 4 whole cloves. Pry with 1 tablespoon of butter

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