Consomme Stock

Ingredients

• 121b. of shin of beef
• two scraped carrots
• two peeled onions
• three washed leeks
• a small bunch of parsley roots
• six cloves
• 1 teaspoonful of peppercorns
• a bay-leaf
• the whites and shells of six eggs
• 2galls. of broth
• lqt. of water

Method

1. 1

   Cut up the shin of beef finely and put it into a stockpot with the carrots, onions, leeks, parsley roots, cloves, peppercorns, bay-leaf, and egg whites and shells.

2. 2

   Moisten with broth and water, stir for 2-3 minutes, place on the hot range, and add chicken or bones if handy.

3. 3

   Simmer for about 4 hours, skim off grease, strain through a wet cloth into a crock, and cool for future use.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 459. The excerpt below is the record exactly as published.

Consomme stock,” for by some addition to this, almost all other Consommes may be prepared. Sometimes, however, the basis of the Consomme is either fish, veal, game, rabbit, or 'chicken stock. These will, then, be specially indicated, and receipts for them found under their specified headings. Consomme Stock. — Cut up finely 121b. of shin of beef, put it into a stockpot with two scraped carrots, two peeled onions, | three washed leeks, a few sticks of celery, and a small bunch of parsley roots, all finely minced ; add six cloves, 1 teaspoonful of peppercorns, a bay-leaf, and the whites and shells of six | eggs. Moisten this with 2galls. of broth and lqt. of water

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