How to Make a Good Consomme

Ingredients

• fourteen pounds shin of beef cut up into pieces
• four pounds knuckle of veal
• one old hen
• four leeks
• two carrots
• four onions
• a bunch of parsley
• a little salt
• four pounds of topside of beef
• about two quarts of water
• one large carrot
• two leeks
• some celery cut into small pieces
• Roast an old fowl

Method

1. 1

   Take shin of beef, knuckle of veal, and an old hen.

2. 2

   Place in a stockpot, cover with cold water, and boil.

3. 3

   Skim off sediment, add leeks, carrots, onions, parsley, and salt.

4. 4

   Boil gently for 7-8 hours.

5. 5

   Strain, remove fat, and add minced topside of beef mixed with water, a large carrot, leeks, and celery.

6. 6

   Boil, then simmer.

7. 7

   Add roasted fowl and cook for 4-5 hours.

8. 8

   Strain through a cloth for clarity.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 4. The excerpt below is the record exactly as published.

HOW TO MAKE A GOOD CONSOMME Take fourteen pounds shin of beef cut up into pieces — four pounds knuckle of veal, one old hen. Place this in a stockpot. Cover the meat with cold water. Let this come to the boil. Skim off the sediment which rises — ^then add four leeks, two carrots, four onions, a bunch of parsley and a little salt. Let this boil gently for seven or eight hours. Strain it, and when cold, take off all fat, and again place it on the fire in a large pan. When lukewarm, add to this, four pounds of topside of beef which have been passed through the mincing machine and mixed with about two quarts of water. Mix in with this one large carrot, two leeks, a little parsley, some celery cut into small pieces. Put it on the fire and let it boil, stirring it all the time. When it boils, draw it to the side of the stove and let it simmer gently. Roast an old fowl

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