Consommé

Ingredients

• 3 pounds lean beef cut in 1½-inch cubes
• 1 pound marrowbone
• 3 pounds knuckle of veal cut in pieces
• 1 quart Chicken Stock or bones from a chicken
• 3 quarts cold water
• 2 tablespoons butter
• 1 tablespoon salt
• 1 teaspoon peppercorns
• 4 cloves
• Carrot, Celery, Onion

Method

1. 1

   Brown half of the beef in marrow.

2. 2

   Combine with remaining beef, veal, bones, and cold water.

3. 3

   Let stand for 4.5 hours.

4. 4

   Heat to boiling point and simmer for 3 hours, removing scum.

5. 5

   Add Chicken Stock and simmer for 2 hours.

6. 6

   Cook vegetables in butter, add to soup, and cook for 1.5 hours.

7. 7

   Strain, cool quickly, remove fat, and clear.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 59. The excerpt below is the record exactly as published.

consommé or bouillon. BOUILLON 5 pounds lean beef from middle 1 tablespoon salt of round Carrot ) 2 pounds marrowbone Turnip | 14 cup each, 3 quarts cold water Onion cut in dice 1 teaspoon peppercorns Celery SOUPS WITH STOCK 145 Wipe and cut meat in inch cubes. Put 24 of meat in soup kettle and soak in water 30 minutes. Brown remainder in hot frying pan with marrow from marrowbone. Put browned meat and bone in kettle. Heat to boiling point; skim thoroughly and cook at temper- ature below boiling point 5 hours. Add seasonings and vegetables, cook 1 hour, strain, and cool. Remove fat and clear (p. 143). CONSOMME 3 pounds lean beef cut in i%-inch cubes 2 tablespoons butter 1 pound marrowbone 1 tablespoon salt 3 pounds knuckle of veal cut in pieces 1 teaspoon peppercorns 1 quart Chicken Stock (p. 151) or bones 4 cloves

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