Consomme

Ingredients

• Eight pounds of a shin of veal
• eight pounds of the lower part of the round of beef
• half a cup of butter
• twelve quarts of water
• half a small carrot
• two large onions
• hair a head of celery
• thirty pepper-corns
• six whole cloves
• a small piece each of mace
• and cinnamon
• four sprigs of parsley
• sweet marjoram
• summer savory
• and thyme
• four leaves of sage
• four bay leaves
• about two ounces of ham

Method

1. 1

   Put half of the butter in the soup-pot and then put in the meat, which has been cut into very small pieces.

2. 2

   Stir over a hot fire until the meat begins to brown; then add one quart of the water, and cook until there is a glaze on the bottom of the kettle (this will be in about an hour).

3. 3

   Add the remainder of the water and let it come to a boil.

4. 4

   Skim carefully and set back where it will simmer for six hours.

5. 5

   Fry the vegetables, which have been cut very small, in the remaining butter for half an hour.

6. 6

   When done, turn into the soup-pot, and at the same time add the herbs and spice.

7. 7

   Cook one hour longer, salt to taste, and strain.

8. 8

   Set it in a very cold place till morning, when skim off all the fat.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 62. The excerpt below is the record exactly as published.

CONSOMME. Eight pounds of a shin of veal, eight pounds of the lower part of the round of beer, half a cup of butter, twelve quarts of water, half a small carrot, two large onions, hair a head of celery, thirty pepper-corns, six whole cloves, a small piece each of mace and cm- SOUP. 73 namon, four sprigs of parsley, sweet marjoram, summer savory and thyme, four leaves of sage, four bay leaves, about two ounces of ham

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