Company Bouillon

Ingredients

• half a shin of beef
• a knuckle of veal
• a fowl
• two onions
• a small carrot
• two stalks of celery
• one tomato
• the whites of three eggs
• add salt
• a dash of cayenne

Method

1. 1

   Cover the meat with cold water and simmer all day.

2. 2

   Strain the soup, chop vegetables, and mix with minced beef and egg whites.

3. 3

   Bring to a boil, then simmer until clear.

4. 4

   Strain and season to taste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 14. The excerpt below is the record exactly as published.

COMPANY BOUILLON Take half a shin of beef, a knuckle of veal, and a fowl, cover with cold water and set over the fire. Let come slowly to boil and then skim and set on the back part of the stove, where it will merely simmer all day. Be sure it is tightly covered. At evening pour it in an earthen jar, and the next day take off the fat and strain the soup through a colander. Chop fine two onions, a small carrot, or half a large one, two stalks of celery, and one tomato. Also mince a pound of lean beef, and with this mix the whites of three eggs and their shells. Mix the meat and vegetables and put to the soup. Set all on the stove and bring slowly to boil. Then set back where the heat will merely keep it at a simmer and let it stand till clear. This will not be in less than half an hour. Strain 22 THE HOME COOK BOOK through a cheesecloth bag, add salt and a dash of cayenne

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