Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Consomme
From The complete cook book, 1900
Serves 8
Veal and beef can be substituted if chicken is unavailable.
A modern interpretation · AI-generated from the original record
Ingredients
- Two chickens
- one small onion
- two cloves stuck in it
- one bay leaf
- one head of celery
- one sprig of parsley
- one piece of mace
- one sprig of thyme
- one large or two small carrots
- two turnips
- three quarts of cold water
- two tablespoonfuls of butter
- salt to taste
Method
Soak chickens in cold water, then put in a soup kettle with onion, cloves, bay leaf, celery, parsley, mace, thyme, carrots, turnips, water, butter, and salt.
Boil for 3-4 hours until tender.
Skim off fat, strain, and cool.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 9. The excerpt below is the record exactly as published.
CONSOMME. Two chickens, soaked in cold water and' put into a soup kettle, with one small onion with two cloves stuck in it, one bay leaf, one head of celery or a pinch of celery seeds, one sprig of parsley, one piece of mace, one sprig of thyme, one large or two small carrots, two turnips, three quarts of cold water, two tablespoonfuls of butter, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.