Consomme de Volatile (Clear Chicken Broth)

Ingredients

• 1 fowl
• li lbs. lean veal
• 2 lbs. lean beef
• 1 onion
• 2 carrots
• 1 turnip
• 1 stick of celery
• 2 leeks
• 3 cloves
• 1 parsley root
• 2 gallons of water
• salt

Method

1. 1

   Truss the fowl as for boiling, preserve the giblets, clean and wash them, and put with the fowl, beef, and veal in a stock-pot.

2. 2

   Add two tablespoonfuls of salt and the water.

3. 3

   Put on the fire, skim when nearly boiling.

4. 4

   Skin the onion, stick in the cloves, scrape the carrots, peel the turnip, clean the celery, leeks, and parsley, and tie together in a bunch.

5. 5

   When boiling, add the vegetables and let simmer gently for five hours.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 96. The excerpt below is the record exactly as published.

Consomme de Volatile (Clear Chicken Broth). — 1 fowl, li lbs. lean veal, 2 lbs. lean beef, 1 onion, 2 carrots, 1 turnip, 1 stick of celery, 2 leeks, 3 cloves, 1 parsley root, 2 gallons of water, salt

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