Obs. 1 . — This broth forms in France the foundation of all richer
soups and gravies. Poured on fresh meat (a portion of which should
be veal) instead of water, it makes at once an excellent consomme or
strong jellied stock. If properly managed, it is very clear and pale ;
and with an additional weight of beef and some spoonsful of glaze,
may easily be converted into an amber-coloured gravy-soup, suited to
modern taste.
Obs. 2. — It is a common practice abroad to boil poultry, pigeons,
and even game, in th e jjot-au-feu or soup-pot.* They should be pro-
perly trussed, stewed in the broth just long enough to render them
tender, and served, when ready, with a good sauce. A small ham,
if well soaked, washed exceedingly clean, and freed entirely from any
* In wealthy families the soup is boiled in a metal soup-pot, called a marmite.
10
MODERN COOKERY.
[chap. I.
rusty or blackened parts, laid with the beef when the water is first
added to it, and boiled from three hours and a half to four hours in
the bouillon , is very superior in flavour to those cooked in water only,
and infinitely improves the soup, which cannot however so well be
eaten until the following day, when all the fat can easily be taker
from it : it would, of course, require no salt.
CLEAR, PALE GRAVY SOUP OR CONSOMM&
Rub a deep stew-pan or soup- pot with butter, and lay into it
three quarters of a pound of ham freed entirely from fat, skin,
and rust, four pounds of leg or neck of veal, and the same weight
of lean beef, all cut into thick slices ; set it over a clear and rather
brisk fire, until the meat is of a fine amber-colour ; it must be often
moved, and closely watched, that it may not stick to the pan, nor
burn. When it is equally browned, lay the bones upon it, and
pour in gradual^ four quarts of boiling water. Take off the scum
carefully as it rises, and throw in a pint of cold water at intervals
to bring it quickly to the surface. When no more appears, add
two ounces of salt, two onions, two large carrots, two turnips, one
head of celery, a faggot of savoury herbs, a dozen cloves, half a tea-
spoonful of whole white pepper, and two large blades of mace✪ Clear, Pale Gravy Soup or Consommé. Let
the soup boil gently from five hours and a half to six hours and
a half ; then strain it through a very clean fine cloth, laid in a
hair . sieve. When it is perfectly cold, remove every particle of fat
from the top ; and, in taking out the soup, leave the sediment un-
touched ; heat in a clean pan the quantity required for table, add salt
to it if needed, and a few drops of chili or of cayenne vinegar. liar *
vey’s sauce, or very fine mushroom catsup, may be substituted for
these. When thus prepared the soup is ready to serve : it should be
accompanied by pale sippets of fried bread, or sippets d la reine. (At
tables where English modes of service entirely prevailed, clear gravy-
soup, until very recently, was always accompanied by dice, or sip-
pets as they are called, of delicately toasted bread. These are now
seldom seen, but some Italian paste, or nicely prepared vegetable, is
served in the soup instead). Rice, macaroni in lengths or in rings,
vermicelli, or nouilles , may in turn be used to vary it ; but they must
always be boiled apart, till tender, in broth or water, and well drained
before they are slipped into it.
Page 37 · 1 recipe record on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Obs. 1 . — This broth forms in France the foundation of all richer soups and gravies. Poured on fresh meat (a portion of which should be veal) instead of water, it makes at once an excellent consomme or strong jellied stock. If properly managed, it is very clear and pale ; and with an additional weight of beef and some spoonsful of glaze, may easily be converted into an amber-coloured gravy-soup, suited to modern taste.
Obs. 2. — It is a common practice abroad to boil poultry, pigeons, and even game, in the pot-au-feu or soup-pot.* They should be properly trussed, stewed in the broth just long enough to render them tender, and served, when ready, with a good sauce. A small ham, if well soaked, washed exceedingly clean, and freed entirely from any * In wealthy families the soup is boiled in a metal soup-pot, called a marmite.
[chap. I.
rusty or blackened parts, laid with the beef when the water is first added to it, and boiled from three hours and a half to four hours in the bouillon , is very superior in flavour to those cooked in water only, and infinitely improves the soup, which cannot however so well be eaten until the following day, when all the fat can easily be taken from it : it would, of course, require no salt.
CLEAR, PALE GRAVY SOUP OR CONSOMMÉ
Rub a deep stew-pan or soup- pot with butter, and lay into it three quarters of a pound of ham freed entirely from fat, skin, and rust, four pounds of leg or neck of veal, and the same weight of lean beef, all cut into thick slices ; set it over a clear and rather brisk fire, until the meat is of a fine amber-colour ; it must be often moved, and closely watched, that it may not stick to the pan, nor burn. When it is equally browned, lay the bones upon it, and pour in gradually four quarts of boiling water. Take off the scum carefully as it rises, and throw in a pint of cold water at intervals to bring it quickly to the surface. When no more appears, add two ounces of salt, two onions, two large carrots, two turnips, one head of celery, a faggot of savoury herbs, a dozen cloves, half a teaspoonful of whole white pepper, and two large blades of mace. Let the soup boil gently from five hours and a half to six hours and a half ; then strain it through a very clean fine cloth, laid in a hair sieve. When it is perfectly cold, remove every particle of fat from the top ; and, in taking out the soup, leave the sediment untouched ; heat in a clean pan the quantity required for table, add salt to it if needed, and a few drops of chili or of cayenne vinegar. Harvey's sauce, or very fine mushroom catsup, may be substituted for these. When thus prepared the soup is ready to serve : it should be accompanied by pale sippets of fried bread, or sippets d la reine. (At tables where English modes of service entirely prevailed, clear gravysoup, until very recently, was always accompanied by dice, or sippets as they are called, of delicately toasted bread. These are now seldom seen, but some Italian paste, or nicely prepared vegetable, is served in the soup instead). Rice, macaroni in lengths or in rings, vermicelli, or nouilles , may in turn be used to vary it ; but they must always be boiled apart, till tender, in broth or water, and well drained before they are slipped into it.
Records on this page
Clear, Pale Gravy Soup or Consommé