Consommé or Clear Soup

Ingredients

• a quarter of a lb. of Butter
• 1 lb. of Meat
• 1 lb. of Meat
• some lean Ham
• 4 Onions
• 4 Turnips
• 2 Carrots
• 6 Cloves
• one blade of Mace
• a pint of Water
• four Gallons of Water
• a bunch of parsley
• 3 Sprigs of thyme
• 2 Bay leaves
• a quarter of a lb. of Salt
• 2 Onions
• 2 heads of Celery

Method

1. 1

   Rub butter over the bottom of a stewpan, add meat and ham, onions, turnips, carrots, cloves, mace, and water.

2. 2

   Stir until a clear glaze forms, then add more water.

3. 3

   Skim, add parsley, thyme, bay leaves, salt, onions, and celery.

4. 4

   Simmer for three hours, skim fat, and strain through cloth.

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 1. The excerpt below is the record exactly as published.

Consomm6 or Clear Soup An equal quantity of Beef and Veal is best, rub a quarter of a lb. of Butter over the bottom of a Stew- pan into which put the Meat, with some lean Ham, i lb. to sixteen pounds of Meat, 4 Onions, 4 Turnips, 2 Carrots, 6 Cloves, one blade of Mace and a pint of Water, set it over a brisk fire stirring it occasionally, until the bottom is covered with a clear light glaze, then add four Gallons of Water or thin broth. Skim 13 AN OLD-WORLD RECIPE BOOK it well, add a bunch of parsley, 3 Sprigs of thyme, 2 Bay leaves, a quarter of a lb. of Salt, 2 Onions and 2 heads of Celery

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