Consomme

Ingredients

• 3 pounds of shin beef
• 1 carrot
• 1 onion
• 1 leek
• 1 bunch of parsley
• 3 cloves
• 4 pepper corns
• 1 bay leaf
• 2 quarts of cold water

Method

1. 1

   Add all ingredients to cold water and boil slowly for 3 hours, skimming often.

2. 2

   Strain through cheese cloth, cool, skim grease, and add beaten egg white and cold water.

3. 3

   Boil for 2 minutes, then strain again.

4. 4

   Season with salt and pepper.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 11. The excerpt below is the record exactly as published.

1 leek, % onion, 1 small turnip and 4 cabbage leaves, cut all into shreds, brown in a saucepan, with 1 tablespoon of butter. Add 1 quart of rich soup stock, pepper and salt. Cook 14 hour, then add 4 tablespoons of cooked peas, 1 table- spoon of string beans ; let boil again and serve. Noodles. Beat 1 egg slightly, add flour enough to make a stiff dough, a little salt ; knead on a floured board, and roll very thin. Cover and let stand % hour, then use sharp knife to cut in fancy shapes. Dry, and when needed cook 20 minutes in boiling salted water, drain and add to soup. They may be used as a vegetable. Mock Turtle Soup. Take 2 gallons of cold water and put in it 1 calf's head or 4 veal shanks, 1 tablespoon of cloves and allspice mixed (put in a mus- lin bag), pepper and salt, carrots, onions and tomatoes, cook well. After the meat is done, take it out, chop fine and return to the soup v thicken with a little browned flour. Have % teacup brown sugar toasted, mix with it 1 pint boiling water, and add to the soup. Have 4 hard boiled eggs, and 2 lemons sliced in tureen, pour in the soup. Can add 1 cup of wine. Serve at once. ¥:bktucky receipt book. 21 French Oumbo. Take 1 good size chicken, and fry a nice brown, add to it 2 quarts of cold water, li^ pints of okra sliced thin, 1 slice of mid- dling, 1 pod of red pepper, salt to taste. Let it simmer 2 hours. Al- ways serve rice with gumbo. Chicken Soup. One large chicken, 4 quarts of cold water, 1 tablespoon butter, pepper and salt. Wash the chicken and put in soup pot with cold water ; boil slowly 4 hours. Season with pepper and salt. Add but- ter a short while before it is done. If stock is not thick enough, add 1 tablespoon of flour made into a paste with cold water. Stir rapidly to prevent lumping. If preferred % teacup uncooked rice may be added after chicken has cooked 2 hours. Skim soup often, when be- ginning to boil. Chicken Soup. Take a roasted chicken and cut all meat from the bone, put bones in soup pot with 2 quarts of cold water and boil slowly for 2 hours. Add 1 teacup of boiled rice to the meat, and pound to a paste. Strain broth over this; stir well and rub through a puree sieve. When ready to serve bring to boiling point, add %. cup of cream and sea- son with white pepper and salt. Serve hot. If preferred, the rice may be omitted, leaving it a delicious soup. Noodle Soup. One and one-half quarts of white soup stock, 1 cup of noodles, 1 heaping tablespoon of butter, pepper and salt. Put stock in soup pot, cook 3 hours, add salt and pepper. About 15 minutes before serv- ing, drop in noodles with a spoon ; also add butter. Asparagus Soup. One small can of asparagus, 2 quarts of white stock, 2 table- spoons butter, 2 tablespoons flour, ^ coffee cup of cream, 3 pepper corns. Melt butter in saucepan, and when it boils stir in the flour; stir until smooth, adding broth gradually. Cut off tips of asparagus, and reserve. Add rest of asparagus to broth; add pepper <;orns and salt ; boil 30 minutes. Strain broth through sieve ; add the tips and cream ; bring to boiling point. Serve very hot with croutons. Clear Soup. Take 1 large chicken and soak in cold water with 1 tablespoon of salt. Let it remain 1 hour, then put in kettle with 2 pounds of lean beef and 4 quarts of cold water ; boil until thoroughly done. Set away until next day, skim off grease and strain the liquid. When ready to serve add the white of 1 egg and the shell, cayenne pepper and salt. Let come to a boil ; strain through a flannel bag. One cup of wine may be added. 22 KENTUCKY RECEIPT :^OK. Cream of Chestnut Soup. Cook 1 quart of chestnuts in water enough to cover them, with 3 green stalks of celety, 1 small blade of mace, and a bay leaf. As soon as the nuts are tender, mash them through a sieve. Return to the fire and add 2 quarts of clear stock, 1 saltspoon of paprika, 2 cups of hot milk. When the liquid boils remove to cooler part of range and stir in the yolks of 2 eggs beaten until light with 1 cup of cream. Strain the soup and serve with croutons. Com Soup. Take 6 ears of corn, cut from cob (cut the grains twice), put on cobs with enough cold water to cover them. After it boils 15 min- utes, remove from fire and scrape cobs again, adding to soup ; also 2 tablespoons of corn. Let it boil until tender. When ready to serve add butter the size of an egg, salt and pepper ; 1 teacup of hot cream may be added if desired. Serve immediately. Scotch Broth. Cover a neck of mutton with cold water, quarter 1 turnip and 1 carrot; grate 1 quarter of each, cut the remaining quarters in^ small pieces and add to kettle; also 1 large onion, and 1 cup of cabbage chopped fine. Simmer slowly 3 hours. Half an hour before serving add i^ cup of barley, and salt to taste. Consbmme. Take 3 pounds of shin beef, 1 carrot, 1 onion, 1 leek — (peel, but do not slice them), a little parsley, 3 cloves, 4 pepper corns, 1 bay leaf. Add 2 quarts of cold water and the meat. Scraps of cold fowl may be added. Boil slowly for 3 hours, skimming often ; then strain through cheese cloth, which should be dipped in cold water. Set away to cool. Skim off grease. iPut in kettle, and add to it the beaten white of 1 egg, and % cup of cold water. Boil 2 minutes, then strain through a wet cloth. Add salt and pepper. Setve hot. Bisque of Crab Soup. Take 1 dozen fresh crabs, and cook perfectly done. Then pick to pieces, and put in double boiler with 1 quart of cream, 1 pint of strained tomato juice, a pinch of soda, % pound of butter. Cook 15 minutes, then strain thro^igl^ a sieve. Add cayenne pepper and salt to taste, 2 tablespoons of sherry wine, 1 tablespoon of corn starch while cooking. This quantity will serve ten persons. Consomme of Chicken. One large chicken cut in pieces and put in cold salted water to soak % an hour. Then wash thoroughly and put in kettle with 3 quarts of water, 1 bunch of parsley

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