Gravy-Broth (Empotage or Consomme) for Soups and Sauces

Ingredients

• 30 lb. of gravy-beef
• 20 lb. of knuckle of veal
• four wild rabbits
• an old hen
• two partridges
• cover the meat with standard broth
• carrots
• turnips
• leeks
• onions
• celery
• two blades of mace
• six cloves
• but only little salt

Method

1. 1

   Put into a stock-pot the beef, veal, rabbits, hen, and partridges cut small.

2. 2

   Cover with standard broth and boil, skimming until reduced to a light-coloured glace.

3. 3

   Fill up with standard broth, add vegetables and spices, and boil for several hours.

4. 4

   Press the meat, pass the broth through a silk tammy into pans, and place in the larder for use.

5. 5

   Dilute with water for soup.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 95. The excerpt below is the record exactly as published.

Gravy-Broth (Empotage or Consomme) for Soups and Sauces in General (Grand Consomme pour Potage et Sauce). Definition. — The preparation here to be considered is the evaporated extract from beef and veal, with the addition of some smaller animals for variation of taste, flavoured with roots, rhizomes, and green condiments. The quantities are adapted to large establishments. RecijJe. — Put into a stock-pot 30 lb. of gravy-beef, 20 lb. of knuckle of veal, four wild rabbits, an old hen (and two partridges, if in season), all cut small ; cover the meat with standard broth, and boil the whole, skimming it until the liquid be reduced to a light-coloured glace ; then fill up again with standard broth, and add carrots, turnips, leeks, onions, celery, two blades of mace, and six cloves, but only little salt

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