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
• a tarrot
• two stalks of celery
• six peppercorns
• a spoonful of salt
• six cloves
• a few herbs
• two eggs

Method

1. 1

   Combine meat, roast beef, veal knuckle, water, onions, carrot, celery, peppercorns, salt, cloves, and herbs.

2. 2

   Cook slowly all day, strain, and skim fat.

3. 3

   Add egg whites and shells, bring to boil, and strain through cloth.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 2. The excerpt below is the record exactly as published.

Consomme. — 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 tariot, two stalks of celery, six peppercorns, a spoonful of salt, six cloves and a few herbs. Cook slowly all day. Strain, and vvhen cold skim off the fat. Add the white and shells of two eggs

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