Consomme or Clear Soup

Ingredients

• 6 quarts water
• 2 turnips
• 4 lbs. lean beef (gravy beef)
• 2 onions
• 2 old hens
• 2 leeks
• 2 carrots
• 1 bunch fine herbs

Method

1. 1

   Simmer the ingredients slowly for 8 hours or until reduced to 2 quarts.

2. 2

   Skim and strain as necessary.

3. 3

   Serve with garnishes like quenelles or profiterolles.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 32. The excerpt below is the record exactly as published.

Consomme or Clear Soup. The term ' consomme ' implies a soup very highly flavoured with the juices of meat and poultry ; not highly coloured or glutinous, but clear, bright, trans- parent. The broth has been strained through a tamis ; has been allowed to cool ; the fat has been carefully removed, and it then can, if thought proper, receive a further dose of fresh meat, and go through the simmering process, straining, cooling, &c. ; or, if a delicate clear soup is desired, the only further point CLEARING SOUP. 75 is to consider what the ' floating ' addition is to be — small quenelles, dice made of custard of two or three colours, nudeln or profiteroUes ; these will be found in the subsequent recipes. To clear Soup. Soup should not be cleared with white of egg, as it destroys the flavour, but with fresh meat, which improves it. Allow J lb. of fresh lean beef to two quarts of stock, and chop it up very fine, removing all skin and fat. Put it in a stewpan with the stock and some of the same kinds of vegetables which have been used to flavour the stock. Stir with a wooden spoon or whisk till the stock comes to the boil. Draw the stewpan to the side of the fire, and let it simmer — not boil — for about half an hour, and then strain twice through a fine cloth. Ordinary Soup. The proportions are as follows : — 3 lbs. beef (of which \ lb. may be bone) ; I lb. veal and bone (as in knuckle or neck) ; 4 quarts cold water. Let it come slowly to the heat at which scum and bubbles form ; skim repeatedly, then add vegetables as follows : Carrots ; Celery ; Turnips; Onions and leeks. Do not cover the stock-pot. Simmer for 5 hours ; strain through a hair-sieve. 76 JULIENNE SOUP. Consomm^, or Extra-ordinary Soup. 6 quarts water ; 2 turnips ; 4 lbs. lean beef (gravy beef) ; 2 onions ; 2 old hens ; 2 leeks ; 2 carrots ; i bunch fine herbs

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