Consomme with Macaroni and Tomatoes

Ingredients

• four pounds shin of beef
• one pound of clearing meat
• one tablespoon butter
• four cut-up onions
• two carrots
• two tablespoons flour
• one quart boiling water
• four quarts boiling water
• salt
• pepper
• some large macaroni
• thin slice of tomato

Method

1. 1

   In a frying pan, melt butter and brown onions and carrots.

2. 2

   Add flour, then boiling water.

3. 3

   Combine with shin of beef and bones in a soup kettle, add more boiling water, and simmer for 7-8 hours.

4. 4

   Strain, skim, and clear.

5. 5

   Cook macaroni, cut into pieces, and garnish soup with macaroni and tomato slices.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 45. The excerpt below is the record exactly as published.

Consomme with Macaroni and Tomatoes Consomme au Macaroni et aux Tomates Four pounds shin of beef and some bones, one pound of clearing meat. Put one tablespoon butter in a frying pan; add four cut-up onions and two carrots; stir until they are nice and brown; add two tablespoons flour, pepper, and salt. Add one quart boiling water. Put this in a soup kettle with the shin of beef, the bones, salt, and pepper; add four quarts boiling water; let simmer on stove and when it comes to a boil draw aside and let cook slowly from seven to eight hours. During that time have the pound of clearing meat cut in small pieces and put a piece in now and then, during the time of boiling. Strain the soup; skim, and clear. When ready to serve, have some large macaroni cooked and cut in short pieces about quarter of an inch long and rinsed in hot water. Garnish the soup with the macaroni and in each plate put a thin slice of tomato

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