Consomme

Ingredients

• 4 lbs. thickest part of hind beef shin
• 1 lb. marrow-bone
• 3 lbs. knuckle of veal
• 4 cups chicken stock
• 1 small bay leaf
• 1 medium-sized onion sliced
• 4 quarts cold water
• Carrot, Celery, Turnip

Method

1. 1

   Wipe meat and bone with cheese-cloth.

2. 2

   Cut meat into cubes, brown half in marrow.

3. 3

   Put remaining half in stock pot with cold water, add veal, browned beef, and bones.

4. 4

   Let stand, bring to boil, skim, and simmer for three hours.

5. 5

   Add chicken stock and simmer for two hours.

6. 6

   Melt butter, add vegetables, cook, then add to soup with remaining ingredients.

7. 7

   Cook for one and a half hours, strain, cool, remove fat, and clear.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 66. The excerpt below is the record exactly as published.

Consomme — Bread Sticks Celery Hearts Mustard Pickles Roast Venison ' Wine Sauce Mashed Sweet Potatoes Creamed Celery Spiced Peaches Pepper and Gra^e Fruit Salad Mayonnaise Dressing ' Nut Bread Sandwiches Frozen Rice Pudding ^ Coiv^poTE Pineapple Stuffed Dates Salted Nuts Cafe Noir CONSOMME 4 lbs. thickest part of hind 3 tablespoons butter. beef shin. ' 1 tablespoon salt. 1 lb. marrow-bone. 1 teaspoon peppercorns. 3 lbs. knuckle of veal. }^ dozen cloves. 4 cups chicken stock. 1 small bay leaf. Carrot 1 , , i. .. • ^ sprays parsley. ^ I yi. cup each, cut m „ Tu Celery r i 3 sprays thyme. Turnip * 2 sprays marjoram 1 medium-sized onion sliced. 4 quarts cold water

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