Hot Bouillon

Ingredients

• One pound of round of beef
• three pints of cold water
• four whole peppers
• two cloves
• one onion
• half of a medium sized carrot
• half of a small turnip
• half a teaspoon of celery seed

Method

1. 1

   Cook all day in a porcelain saucepan, adding the vegetables and the spice the last half of the time.

2. 2

   Strain while hot through a piece of cheese cloth.

3. 3

   When cold, remove every particle of fat, and pour off carefully all but the sediment.

4. 4

   Color slightly with a little burned sugar.

5. 5

   To be heated the last moment and served in cups, with a thin slice of lemon in each cup.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 4. The excerpt below is the record exactly as published.

Hot Bouillon. — One pound of round of beef per- fectly free from fat, three pints of cold water, four whole peppers, two cloves, one onion, half of a medium sized carrot, half of a small turnip, half a teaspoon of celery seed

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