Grand Bouillon

Ingredients

• Put into a large pot a piece of beef
• the scraps and parings of butcher's meat
• carcasses, feet, necks, etc., of the poultry and game
• 6 or 8 carrots
• the same of onions
• a clove or garlic
• 3 to 6 cloves
• a bunch of pot-herbs
• a little salt

Method

1. 1

   Put the pot not quite filled with water to a slow fire, skim gently, and fill up with cold water until limpid.

2. 2

   Cook gently for many hours, then strain through a hot water-dipped napkin.

3. 3

   Use as required for sauces and soups.

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 1. The excerpt below is the record exactly as published.

GRAND BOUILLON. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. Put into a large pot a piece of beef and the scraps and parings of butcher's meat, such as beef, veal, mutton, and add to these car- casses, feet, necks, etc., of the poultry and game which have been prepared for cooking; season with a few turnips, 6 or 8 carrots, the same of onions, a clove or garlic, 3 to 6 cloves, a bunch of pot-herbs, and a little salt

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