Consomme (White Stock)

Ingredients

• two pounds of lean ham
• a fowl that is too old for any other purpose
• a quart of not too strong beef broth

Method

1. 1

   Put the meat into a stew-pan with the beef broth, soak the juice out over a charcoal fire for about an hour.

2. 2

   When reduced to a glaze, fill up with clear beef broth and boil slowly for three hours.

3. 3

   Pass through a fine cloth.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 54. The excerpt below is the record exactly as published.

Consomme (White Stock). The leg is the most useful part of veal for this purpose, though, for large dinners, there are other pieces which can also 78 THE THOBOUGE GOOD COOK. be used with it. The inside peart of the leg is a fleshy fillet without sinews : this should be taken out when you wish to serve a fricandeau, the remainder of the leg of veal cut in pieces, with about two pounds of lean ham ; if you have a fowl that is too old for any other purpose, it will add to the excellence of the broth ; put the whole into a stew- 23an, with a quart of not too strong beef broth

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