Veal Consomme for Making White Sauces

Ingredients

• Rub the inside of a bright saucepan with a coarse towel.
• rub it with butter.
• add two pounds of the neck or knuckle of veal.
• Pour upon it half a pint of stock made from bones.
• pour upon it boiling stock made from bones in the proportion of a pint and a half of stock to a pound of meat.
• throw in a little salt.
• an onion, a carrot, a bunch of sweet herbs.
• two or three sticks of celery.
• half a teaspoonful of peppercorns.
• and a blade of mace.

Method

1. 1

   Heat the saucepan, rub with butter, add ham or bacon, veal, and stock.

2. 2

   Cook until lightly browned, probe to release juices, add boiling stock, let boil, skim, and simmer gently for about two hours.

3. 3

   Strain and remove fat.

4. 4

   Simmer with herbs and mushrooms for flavor.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2117. The excerpt below is the record exactly as published.

Veal Consomme for Making White Sauces. — Rub the inside of a bright saucepan with a coarse towel briskly for a minute or two. Heat it a little, and rub it with butter. Lay in it two or three slices of lean ham or bacon, then add two pounds of the neck or knuckle of veal cut into pieces about four inches square. Pour upon it half a pint of stock made from bones. Place it on a brisk fire for about twenty minutes, or till the veal is very lightly browned. Probe it in several places with the point of a knife till the juice flows freely. Put it again on the fire till the gravy begins to thicken without being at aU coloured. Turn it over once or twice, pour upon it boiling stock made from bones in the proportion of a pint and a half of stock to a pound of meat. Let the liquor boil, throw in a little salt, and skim it well, then draw the saucepan to the side, and simmer the gravy very gently for about two hours. Strain it into a bowl, and when cold remove the fat from the siu-face. An onion, a carrot, a bunch of sweet herbs, two or three sticks of celery, half a tea-spoonful of peppercorns, and a blade of mace

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