Consomme pare

Ingredients

• a shin of beef of twelve pounds
• two sound, well-scraped, good-sized carrots
• two peeled, sound onions
• three well-washed and pared leeks
• a few branches of celery
• one bunch of parsley roots
• six cloves
• eighteen whole peppers
• a bay-leaf
• the whites of six raw eggs, including their shells
• two gallons of cold white broth
• one quart of cold water

Method

1. 1

   Chop the shin of beef and place it in a large soup kettle with the vegetables and spices.

2. 2

   Moisten with cold white broth and water.

3. 3

   Stir for 2-3 minutes, then place on the hot range.

4. 4

   Boil slowly for about 4 hours, skim off grease, and strain through a wet cloth into a bowl or jar.

5. 5

   Store in a cool place.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 104. The excerpt below is the record exactly as published.

Consomme pare— Consomme* plain. — Chop up a shin of beef of twelve pounds, using a machine if practicable; put it in a large soup kettle with two sound, well-scraped, good-sized carrots, two peeled, sound onions, three well-washed and pared leeks, a few branches of celery, and SOUPS. 165 one bunch of parsley roots, all well-scraped, washed, and shred, six cloves, eighteen whole peppers, a bay-leaf, and the whites of six raw eggs, including their shells. Mix all well together, and then moisten with two gallons of cold white broth (No. 99), one quart of cold water

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