Consomme

Ingredients

• 4 lbs. round of beef
• 3 lbs. knuckle of veal
• 1/2 cup each carrot
• 1/2 cup each turnip
• 2 or 3 sprigs each parsley
• celery
• 1 teaspoon peppercorns
• 1 3-pound fowl
• 2 tablespoons butter
• 3 cloves
• 1 bay leaf
• 1 tablespoon salt
• 1 onion, sliced

Method

1. 1

   Cut the beef into small pieces and brown one-third of it in the marrow from the bones or some butter.

2. 2

   Put remaining quantity in soup-kettle with veal and bones cut very fine.

3. 3

   Turn in the browned pieces of meat, and add water to cover.

4. 4

   Heat slowly to boiling, and simmer for three hours.

5. 5

   Cook the fowl in water to make about one quart of stock; it will require about two and a half hours.

6. 6

   Add this liquor to your soup-kettle and simmer one hour longer.

7. 7

   Cook the celery, turnip, carrot, and onion with butter for five minutes, then add to the soup with remaining seasonings and cook for one hour and a quarter.

8. 8

   Strain, cool quickly, remove fat, and clear.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 20. The excerpt below is the record exactly as published.

Consomme. 4 lbs. round of beef and bone. 3 lbs. knuckle of veal. y^ cup each carrot, turnip 2 or 3 sprigs each parsley, and celery, cut fine. thyme and marjoram. 1 3-pound fowl. 1 teaspoon peppercorns. 2 tablespoons butter. 3 cloves. }^ bay leaf. 1 tablespoon salt. 1 onion, sliced

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