Consomme of Beef

Ingredients

• four pounds of beef
• two tablespoonfuls of butter
• five and a half quarts of cold water
• a tablespoonful of salt
• fifteen peppercorns
• three cloves
• two bay leaves
• a little thyme, marjoram, and summer savory
• the whites of two eggs

Method

1. 1

   Brown beef and veal in butter, add water, and simmer for 5-6 hours.

2. 2

   Add vegetables and seasonings an hour before finishing.

3. 3

   Strain and clarify with egg whites before serving.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 18. The excerpt below is the record exactly as published.

Consomme of Beef Cream of Clams Consomme of Chicken Cream of Oysters Clam Broth Cream of Sjiinach Clam Bisque Cream of Celery SOUPS Soups used for luncheon are served in cups. Any kind of soup can be used, but those given below are the ones generally employed. For other soups, see "Century Cook Book," page 97. CONSOMME OF BEEF Cut into pieces four pounds of beef taken from the under part of the round, and the meat cut from a knuckle of veal. Put them into a soup pot with two tablespoonfuls of liutter and let them brown on all sides. Then add a cujjful of water and let it fall to a glaze. This is to give color to the soup. Add five and a half quarts of cold water. Let it boil slowly for five to six hours. An hour before removing it add soup vegetables, a tablespoonful of salt, fifteen peppercorns, three cloves, two baydeaves, a little thyme, marjoram, and summer savory. Strain the soup through a cloth and let it cool without covering. AVhen it is cold take off the grease. As no bones were boiled with the soup, it will be clear ; and as the meat was browned, it will have a good color. It can be made perfectly clear as follows: Pour the soup off the sediment which has fallen to the bottom of the dish. Stir into it while it is cold the whites of two eggs

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