Court Bouillon (with wine)
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for two quarts and a half. Probable cost, exclusive of wine, 6d.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 411. The excerpt below is the record exactly as published.
Court Bouillon (with wine) .—Take one part of vinegar, one of red wine, and four of water ; put them into a saucepan, and for every three quarts of liquid allow half an ounce of pepper, one ounce of salt, a bunch of savoury herbs, two bay-loaves, one sliced onion, and one sliced carrot
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