Consomme
From The home science cook book, 1902
Consomme is usually cleared and served thin with a garnish.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 32. The excerpt below is the record exactly as published.
consomme are often substituted for bouillon proper. Brown Stock. Proceed as for bouillon, but use some bone and brown a little of the meat in the marrow from the bone. For four pounds of meat add one, pound of mixed vegetables. These should be cut fine, and some of the onion and carrot browned in the hot fat with the meat. The preferred flavor is that of many vege- tables, herbs, and spices rather than of any one. White Stock. Chicken, veal, or white fish will yield a white stock. No seasonings that would discolor are used. Consomme. Make like brown stock, but use half veal and half beef, and cook a fowl on top
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