Windsor Consomme

Ingredients

• 4 pounds of beef
• a slice of lean undressed bacon
• a cupful of fresh gravy
• a carrot
• 2 onions
• a little shallot
• a stalk of celery
• 2 bay-leaves
• some sweet herbs

Method

1. 1

   Layer bacon and beef in a deep pot, add butter, gravy, carrot, onions, shallot, celery, bay-leaves, and herbs.

2. 2

   Brown the meat, add water, skim, and simmer for three hours.

3. 3

   Strain and cool.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 2. The excerpt below is the record exactly as published.

WINDSOR CONSOMME Cut 4 pounds of beef into small slices; place a slice of lean undressed bacon on the bottom of the stewpan ; lay the meat over it, with a few bits of butter or a cupful of fresh gravy. Slice over this a carrot, 2 onions, a little shallot, a stalk of celery, 2 bay-leaves, and some sweet herbs

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