Quick Bouillon

Ingredients

• 1 tablespoon of butter
• 1/2 small onion, sliced
• 1 1/2 lbs. of lean chopped beef (round being best)
• 1 stalk of celery
• 1 chicken (bones well broken)
• 4 cloves
• 2 slices carrot
• 1 bay leaf
• 2 sprigs of parsley
• 1 1/2 pints cold water
• 1 egg (white and shell)

Method

1. 1

   Melt the butter and add the onion.

2. 2

   Cook until the onion is thoroughly done, then add the beef and chicken, celery, cloves, carrot, bay leaf, parsley, and cold water.

3. 3

   Cover the saucepan and set on the back of the stove where the water will slowly heat.

4. 4

   Let it come to a boiling point, strain, and return to saucepan and bring to a boil.

5. 5

   Beat the white of one egg in one half cup of water until thoroughly blended, crush the shell and add to the egg and water, and then to the boiling bouillon.

6. 6

   Boil four minutes, let it stand one minute to settle, and strain through cheesecloth wrung out of cold water.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 8. The excerpt below is the record exactly as published.

QUICK BOUILLON. 1 tablespoon of butter. J small onion, sliced. 1J lbs. of lean chopped beef 1 stalk of celery. (round being best). J chicken (bones well broken). 4 cloves. 2 slices carrot. 1 bay leaf. 2 sprigs of parsley. 1J pints cold water. 1 egg (white and shell)

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