Consommeé

Ingredients

• 2 pounds of lean beef
• 2 pounds of veal
• 1 onion
• 1 Pure Gold bay leaf
• stalk of celery
• sprig of parsley
• small-sized carrot
• 3 quarts of cold water
• 2 tablespoons of fat
• 1 tablespoon of salt

Method

1. 1

   Cut all the meat into pieces about 1 inch square.

2. 2

   Put the fat in the soup kettle, add to it the meat, and stir over the fire about 5 minutes, or until the meat is nicely browned.

3. 3

   Now add the water and let simmer for 4 hours.

4. 4

   Add the vegetables and bay leaf and simmer 1 hour longer; strain through a sieve, and cool.

5. 5

   When cold, remove the fat and it is ready for use.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 9. The excerpt below is the record exactly as published.

Consommeé—2 pounds of lean beef, 2 pounds of veal, 1 onion, 1 Pure Gold bay leaf, stalk of celery, sprig of parsley, small-sized carrot, 3 quarts of cold water, 2 tablespoons of fat, tablespoon of salt

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