La Petite Marmite

Ingredients

• two pounds of lean beef
• two pounds of breast of beef
• one marrow bone tied in a muslin bag
• the necks, pinions and gizzards of six large fowls
• three and a half quarts of water
• three-quarters of an ounce of salt
• six ounces of carrots
• the same quantity of turnip
• five ounces of the white of leeks
• a heart of celery

Method

1. 1

   Prepare a consomme in a stockpot with the ingredients.

2. 2

   Boil, skim off grease, and cook gently, adding cold water as needed.

3. 3

   One hour before serving, add diced carrots, turnip, leeks, and celery.

4. 4

   Cook cabbage separately and serve with the consomme.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 12. The excerpt below is the record exactly as published.

LA PETITE MARMITE PREPARE a consomme in a special earthen- ware stockpot used for making soup, the ingredients and quantities being as follows : — Two pounds of lean beef, two pounds of breast of beef, one marrow bone tied in a muslin bag, and the necks, pinions and gizzards of six large fowls (these giblets being inserted in the stewpan an hour before dishing up). Moisten with three and a half quarts of water, and add three-quarters of an ounce of salt. Set to boil, and skim off grease and scum as it rises to the surface ; cook gently, stirring from time to time, adding occasionally a little cold water before the boil is reached, in order that, this being retarded, a complete expulsion of 23 THE DUDLEY RECIPES the scum may be effected and a very clear broth may be obtained. One hour before serving add six ounces of carrots and the same quantity of turnip, cut into pieces about the size and shape of a large olive, five ounces of the white of leeks and a heart of celery

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