Consomme

Ingredients

• one roasted fowl
• two pounds of lean veal
• two pounds of soup meat
• eight quarts of water
• two tablespoonfuls of salt
• one carrot
• one onion
• one-half a parsnip
• one turnip
• two leeks
• a few peppercorns
• one tablespoonful of Liebig's Extract
• a half glass of sherry
• three tablespoonfuls of small green asparagus tops

Method

1. 1

   Put the roasted fowl, veal, beef bones, soup meat, and water in a kettle.

2. 2

   Boil slowly for four hours, skimming well.

3. 3

   Add vegetables and simmer for another four hours.

4. 4

   Strain through a wet cloth.

5. 5

   For clear soup, add Liebig's Extract and sherry.

6. 6

   For vegetables, parboil and add to the broth.

As published

This recipe was extracted from Kirmess cook book (1907), page 24. The excerpt below is the record exactly as published.

CONSOMME. 8. F.&Q, Put in soup kettle one roasted fowl, two pounds of lean veal, some roast beef bones (if convenient), two pounds of soup meat, eight quarts of water, two table- spoonfuls of salt. Boil slowly for four hours. Skim well. Then add one carrot, one onion, one-half a par- snip, one turnip, two leeks, and a few peppercorns. Let all simmer for four hours. Semove all the fat and strain through a wet cloth. This broth should be very clear and of a very rich yellow color. Add one tablespoonful of liebeg's Ertxact and a half glass of sherry, if clear soup is desired. If vegetables are desired in soup, with a small tin cube cut round pieces of carrot and turnip in thin slices, add a leek cut cross- wise. Parboil them, drain and then boil one hour with three quarts of the broth. Finish with a little sugar and three tablespoonf uls of small green asparagus top

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