Soup, Consomme

Ingredients

• a shank of beef
• a piece of a buttock of beef
• a knuckle of veal
• a fowl
• an old rabbit, or two old partridges
• about six pints Of stock
• three turnips
• three carrots
• three onions
• season it with salt

Method

1. 1

   Heat a pot and add meats and stock.

2. 2

   Reduce until jelly-like, then add more stock and boil.

3. 3

   Season with vegetables and simmer until done.

4. 4

   Strain and remove fat.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 466. The excerpt below is the record exactly as published.

SOUP, Consomme. Take a proper tinned pot; heat it lightly and wipe it well ; put in a shank and a piece of a buttock of beef, a knuckle of veal, a fowl, an old rabbit, or two old par- tridges, and about six pints Of stock; reduce it upon a quick fire till it becomes a jelly, then add more stock, boil it on a quick fire and skim it ; season it with three turnips, three carrots, three onions, one stuck with two or three cloves, a bunch of leeks, and celery ; then put it on the side of the grate, and let it sim- mer till it is done enough : when the different meats of which it is composed are sufficiently cooked, they ought to be taken out, as they may be dressed for successive tables; when ready take off the fat, put it through a gauze search or a linen cloth, first wet and wrung. SOUP, Cressy. — According to the season, have all sorts of vegetables picked and washed with care, such as carrots, turnips, celery, onions, &c., in small quantity ; boil them a quarter of an hour ; put them into a stew-pan with a large piece of butter, and some slices of ham ; set them upon a slow fire till they are enough ; drain and pound them in a mortar, and add the liquor in which they were boiled ; rub them through a search to make a puree ; let it boil, and leave it to cook two hours ; skim well ; have ready a mitonnage, as before directed, and serve the cressy upon it. SOUP, Good and Cheap. Lean beef, 1 lb., cut into small pieces ; half a pint of split peas; 2 ozs. of rice or Scotch barley ; 5 potatoes, sliced ; 3 onions, cut in quarters; pepper and salt to taste. Tie the peppercorns in a bag ; put these into a gallon and a pint of water. Put into the oven for 3% hours. It will waste 1 pint in the oven, but more in boiling. SOUP, Grand Bouillon. — To prepare a great dinner, it is necessary that a sufficient quantity of stock for soups and sauces should be ready, for which purpose put into a large pot a piece of the breast or rump of beef, with the dressings of any other sort of meat ; veal, mutton, lamb, with the bones, neck and feet of the poultry and game, that may be prepared for removes. Put the pot upon a moderate fire, not quite filled with water, and skim It carefully ; sou 371 sou throw Into it a little cold water every time you skim it, till it becomes perfect- ly limpid ; for upon this stock depends the beauty of your soups and sauces ; season it with salt

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