Consomme

Ingredients

• Eight pounds of a shin of veal
• eight pounds of the lower part of the round of beef
• half a cupful of butter
• twelve quarts of cold water
• half a small carrot
• two large onions
• half a head of celery
• thirty pepper-corns
• six whole cloves
• a small piece each of mace
• and cinnamon
• four sprigs each of parsley
• sweet marjoram
• summer savory
• thyme
• four leaves of sage
• four bay leaves
• about one ounce of ham

Method

1. 1

   Brown the meat in half the butter, add water, boil, skim, and simmer for 6 hours.

2. 2

   Fry the vegetables in the remaining butter, add to the pot with herbs and spices, cook for 1 hour, salt to taste, strain, and cool.

3. 3

   Skim off the fat in the morning.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 29. The excerpt below is the record exactly as published.

Consomme. Eight pounds of a shin of veal, eight pounds of the lower part of the round of beef, half a cupful of butter, twelve quarts of cold water, half a small carrot, two large onions, half a head of celery, thirty pepper-corns, six whole cloves, a small piece each of mace and cinnamon, four sprigs each of parsley, sweet marjoram, summer savory and thyme, four leaves of sage, four bay leaves, about one ounce of ham

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