Consomme Soup

Ingredients

• three pints of cold water
• a slice of onion
• a clove
• a little salt and pepper
• the amount of water should be reduced to about one quart

Method

1. 1

   Heat gradually the soup bone with the cold water.

2. 2

   When it first boils, take off every particle of scum, and add the onion, clove, salt and pepper.

3. 3

   Simmer slowly five or six hours; then strain, cool, and take off every bit of grease.

4. 4

   Half an hour before serving, heat to a boiling point, and add a few sticks of macaroni broken in inch lengths, and previously boiled tender in salted water.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 7. The excerpt below is the record exactly as published.

Consomme Soup. — Heat gradually the soup bone with three pints of cold water. When it first boils, take off every particle of scum, and add a slice of onion, a clove, and a little salt and pepper. Sim- COOKS IN CLOVER. mer slowly five or six hours; then strain, cool, and take off every bit of grease. Half an hour before serving, heat to a boiling point, and add a few sticks of macaroni broken in inch lengths, and previously boiled tender in salted water. The amount of water should be reduced to about one quart

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