Soup, Grand Bouillon

Ingredients

• a piece of the breast or rump of beef
• the dressings of any other sort of meat
• the bones, neck and feet of the poultry and game
• not quite filled with water
• season it with salt
• two turnips
• six carrots
• six onions
• a bunch of leeks

Method

1. 1

   Put all ingredients in a pot over moderate heat.

2. 2

   Skim carefully and add cold water as needed.

3. 3

   Simmer until clear.

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, 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, two turnips, six car- rots, six onions, one of which is to be stuck with three cloves and a bunch of leeks

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