Consomme

Ingredients

• two pounds of lean raw meat
• a cupful of cold roast beef
• a cracked knuckle of veal
• four quarts of cold water
• two onions
• one carrot
• two stalks of celery
• six peppercorns
• a spoonful of salt
• six cloves
• a few herbs
• the white and shell of two eggs

Method

1. 1

   Cook meat, roast beef, veal knuckle, water, onions, carrot, celery, peppercorns, salt, cloves, and herbs slowly all day.

2. 2

   Strain, cool, skim fat, add eggs, boil for ten minutes, and strain through a cloth.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 2. The excerpt below is the record exactly as published.

consomme which may be multi- tudinously varied. Cut up two pounds of lean raw meat, beef or veal, and add a cupful of cold roast beef cut in pieces. Put over the fire with a cracked knuckle of veal, four quarts of cold water, two onions, one carrot, two stalks of celery, six peppercorns, a spoonful of salt, six cloves, and a few herbs. Cook slowly all day. Strain and when cold skim off the fat. Add the white and shell of two eggs

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