Venison Consomme

Ingredients

• six or seven pounds of the knuckle-end of a haunch of venison
• three pounds of knuckle of veal
• one soup fowl
• two leeks
• two carrots
• two onions
• a bunch of parsley
• a little salt
• four pounds of the gravy part of a haunch
• one quart of water

Method

1. 1

   Place the meats in a stockpot, cover with cold water, and bring to boil.

2. 2

   Skim off sediment, add leeks, carrots, onions, parsley, and salt.

3. 3

   Boil gently for 6-7 hours, strain, and remove fat.

4. 4

   Add gravy part of haunch mixed with water, along with carrot, leeks, parsley, and celery.

5. 5

   Boil, then simmer gently.

6. 6

   Roast the fowl and add to pot.

7. 7

   Cook for 5-6 hours, strain through a cloth.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 97. The excerpt below is the record exactly as published.

VENISON CONSOMME FT1AKE six or seven pounds of the knuckle-end of a haunch of venison, three pounds of knuckle of veal and one soup fowl. Place the meat in a stockpot. Cover it with cold water. Let this come to the boil. Skim off the sediment which rises, then add two leeks, two carrots, two onions, a bunch of parsley and a little salt. Let boil gently for six or seven hours, strain, and, when cold, remove all fat and place again on fire in a large pan. When lukewarm, add four pounds of the gravy part of a haunch, which has been passed through a mincing machine and mixed with one quart of water

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