Instantaneous Broths, or Bouillon a la Minute

Ingredients

• 1 lb. (kilo) of very lean beef
• half a boned chicken
• 10 grs. of salt
• 1^ litre, or 3 pints of water
• shred carrots
• turnips
• onions
• leeks
• celery

Method

1. 1

   Cut up the beef and chicken, pound well, and place in a casserole with salt.

2. 2

   Pour over water and heat to boiling while stirring.

3. 3

   Once boiling, add the shredded vegetables and boil for twenty minutes.

4. 4

   Pass through a cloth.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 99. The excerpt below is the record exactly as published.

Instantaneous Broths, or Bouillon a la Minute. The same author, Gouff6, who has given such elaborate directions for the “pot-au-fev,, brings under the chapter on soups (p. 51) a recipe for instantaneous broth, or Bouillon a la Mimote, which is in so far phenomenal, as it accom- plishes, not in a minute or instantaneously, but in twenty minutes or half an hour, what other recipes do in four or five hours only — e.cj., in cases of illness — where, as Gouffe says, expense is a secondary question. Cut up 1 lb. kilo) of very lean beef (gravy-beef) and half a boned chicken ; pound all V7ell, put it into a casserole with 10 grs. of salt, pour over it 1^ litre, or 3 pints, of water, and heat to boiling while stirring. As soon as the boiling has commenced, add shred carrots, turnips, onions, leeks, and celery

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