Olio Consomme

Ingredients

• Make some good stock with a piece of round of beef
• two knuckles of veal blanched
• and two calf’s feet
• and 1 table-spoonful of whole spice

Method

1. 1

   Make stock with beef, veal, and calf's feet, add vegetables and seasonings, boil, strain, and clarify with wine.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 463. The excerpt below is the record exactly as published.

Olio Consomme. — This is a great favourite at the Court of Vienna, we are informed by Dubois, and is of Spanish origin. It is prepared as follows : Make some good stock with a piece of round of beef, two knuckles of veal blanched, and two calf’s feet, put it into a saucepan with some vegetables, a little salt, and lOqts. of broth, and boil very steadily. When the meat is quite done, take it out, let it drain, strain the liquor through a cloth, remove the fat, and let the broth set. Take a small quantity each of onions, leeks, carrots, celery-roots, and parsley-roots, mince coarsely, put them into a stewpan with a little butter, fry them, and when coloured, put in a pound or two of fat pork, two partridges, a shoulder of mutton, a couple of chickens, two hind-legs of a hare, and a few pheasant and chicken bones — the whole of them being partly boiled previously and the meat cut up in rather small pieces ; then season with a piece of blanched ham, some uncooked poultry giblets, a bunch of sweet herbs, and 1 table-spoonful of whole spice

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