Consomme, or Stock

Ingredients

• a roast fowl (or the carcass and remains of a fowl)
• a knuckle of veal
• three pounds of beef
• three quarts of water
• a carrot
• a turnip
• an onion
• a leek
• two cloves
• a little celery
• a little salt

Method

1. 1

   Put in a stock-pot a roast fowl (or the carcass and remains of a fowl), a knuckle of veal, three pounds of beef, and three quarts of water.

2. 2

   When the scum begins to rise, skim carefully until it quite ceases to appear.

3. 3

   Then add a carrot, a turnip, an onion, a leek, two cloves, a little celery, and a little salt.

4. 4

   Simmer very gently for four hours.

5. 5

   Remove every particle of grease, and strain through a flannel kept for the purpose.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 2. The excerpt below is the record exactly as published.

Consomme, or Stock. Put in a stock- pot a roast fowl (or the carcass and remains of a fowl), a knuckle of veal, three pounds of beef, and three quarts of water. When the scum begins to rise, skim carefully until it quite ceases to appear. Then add a carrot, a turnip, an onion, a leek, two cloves, a little celery, and a little salt

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