Congealed Bouillon

Ingredients

• One knuckle of veal
• 3 pounds of lean beef
• 1 slice of raw ham
• % gallon of water
• 1 teaspoon of celery seed
• 1 onion with 14 cloves stuck in it
• 3 blades of mace
• 2 bay leaves
• 1 large carrot
• ^ box of gelatine
• the whites of 6 eggs
• 1 tablespoon of ice water
• 1 teacup of sherry wine

Method

1. 1

   Wash the meat, then add water and let it simmer more than 1 hour; remove scum.

2. 2

   Add the vegetables and seasoning.

3. 3

   Strain meat from soup and strain second time through a cloth dipped in cold water.

4. 4

   Put back in kettle and add gelatine dissolved in cold water, the whites of eggs beaten to a froth; also the shells, washed and the juice of 1 lemon.

5. 5

   Let come to a boil.

6. 6

   Pour in ice water and strain again, adding sherry wine.

7. 7

   Put soup in a bowl; when congealed fill bouillon cups and serve.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 7. The excerpt below is the record exactly as published.

Congealed Bouillon. One knuckle of veal, 3 pounds of lean beef, 1 slice of raw ham, % gallon of water. Wash the meat, then add water and let it sim- mer more than 1 hour; remove scum. Add the vegetables and sea- soning, 1 teaspoon of celery seed or bunch of celery, 1 onion with 14 cloves stuck in it, 3 blades of mace, 2 bay leaves, 1 large carrot, salt to taste. Strain meat from soup and strain second time through a cloth dipped in cold water. Put back in kettle and add ^ box of gelatine that has been dissolved in cold water, the whites of 6 eggs beaten to a froth; also the shells, that have been washed and the juice of 1 lemon. Let come to a boil. Pour in 1 tablespoon of ice water and strain again, adding 1 teacup of sherry wine

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