Consomme.— Take about 2 lbs. of shin of beef, cut
into small pieces, the parings and bones of chickens,
roast beef bones, or any other beef bones. Place in a
saucepan and add one turnip, one carrot, one onion, all
peeled and cut up, one clove of garlic, one leek, with
the green cut off, a sprig of celery, a branch of parsley
(chopped), fifteen biack peppercorns, two cloves, six
allspice, one bayleaf, one teaspoonful of lemon, thyme,
and two teaspoonfuls of salt. Add cold water to
nearly cover the meat, and stand the saucepan on one
side to allow it to infuse for one hour. Place the
saucepan on the gas and gently stir the contents for
five or ten minutes. Put the lid on and let it slowly
simmer for two hours and a half: strain the con¬
somme through a napkin. It may be served in cups
or in a tureen. This consomm^ may serve as a basis
for the making of very many delicious soups.
Clear Soup. — Make some good stock according to
the first consomme recipe. When the stock is quite
GAS COOKERY BOOK.
37
cold, remove the fat and put the stock into a clean
stewpan, add one carrot, turnip, onion, and celery
cut up in rather large pieces, and one pound of raw
beef which has just been passed through the mincing
machine. Stir well in the cold stock and then put
it on to boil, whisk well until just on boiling point,
remove the whisk, put the lid of stewpan partly over
and let it simmer for 15 minutes. This will harden the
scum and clear the soup. Then strain through a clean
serviette in a colander, into a basin or the soup
tureen. A wine glass of Madeira may be added at
the last, or omitted, according to taste.
Consomme Montmorency. — Take ten large lettuce
leaves, and plunge them into boiling water for five
minutes. Lift them out and drain. Put two ounces
of lean raw veal through a mincing machine; pound
it into a pulp in a mortar. Add the yolks of two egg s
and two saltspoons of salt, a pinch of cayenne, a blade
of mace, and pound it well again, and press it through
a sieve into a bowl. 1 hen add two tablespoonfuls
of cream, and mix. Spread this over the lettuce
Laves evenly and neatly, roll up and lay in a small
saucepan with a tablespoonful of butter and a table¬
spoonful of consomme; cover with lightly buttered
paper and set in the oven for five minutes. Remove
and cut in half-inch pieces. Place in a soup tureen
with two ounces of cooked macaroni, then pour three
pints of consomnL✪ Consomme Montmorency over, and serve.
Consomme Piedmontese. — Cut up two onions and
three ounces of lean ham into small pieces ; place in a
saucepan with an ounce of fresh butter, and fry brisfcly
for five or six minutes, stirring all the time, so that
the ingredients may not be burned. Add two or three
sticks of cooked macaroni broken into small pieces,
two tablespoonfuls of any good tomato sauce, and 3
pints of the consomme✪ Consomme Piedmontese. Let this cook for 40 minutes
and serve with a little grated Parmesan cheese.
38
THE HOUSEHOLD
Page 18 · 4 recipe records on this page
Presented as published in 1900. 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
Consomme.— Take about 2 lbs. of shin of beef, cut into small pieces, the parings and bones of chickens, roast beef bones, or any other beef bones. Place in a saucepan and add one turnip, one carrot, one onion, all peeled and cut up, one clove of garlic, one leek, with the green cut off, a sprig of celery, a branch of parsley (chopped), fifteen black peppercorns, two cloves, six allspice, one bayleaf, one teaspoonful of lemon, thyme, and two teaspoonfuls of salt. Add cold water to nearly cover the meat, and stand the saucepan on one side to allow it to infuse for one hour. Place the saucepan on the gas and gently stir the contents for five or ten minutes. Put the lid on and let it slowly simmer for two hours and a half: strain the consomme through a napkin. It may be served in cups or in a tureen. This consomme may serve as a basis for the making of very many delicious soups.
Clear Soup. — Make some good stock according to the first consomme recipe. When the stock is quite
cold, remove the fat and put the stock into a clean stewpan, add one carrot, turnip, onion, and celery cut up in rather large pieces, and one pound of raw beef which has just been passed through the mincing machine. Stir well in the cold stock and then put it on to boil, whisk well until just on boiling point, remove the whisk, put the lid of stewpan partly over and let it simmer for 15 minutes. This will harden the scum and clear the soup. Then strain through a clean serviette in a colander, into a basin or the soup tureen. A wine glass of Madeira may be added at the last, or omitted, according to taste.
Consomme Montmorency. — Take ten large lettuce leaves, and plunge them into boiling water for five minutes. Lift them out and drain. Put two ounces of lean raw veal through a mincing machine; pound it into a pulp in a mortar. Add the yolks of two egg s and two saltspoons of salt, a pinch of cayenne, a blade of mace, and pound it well again, and press it through a sieve into a bowl. 1 hen add two tablespoonfuls of cream, and mix. Spread this over the lettuce leaves evenly and neatly, roll up and lay in a small saucepan with a tablespoonful of butter and a table¬ spoonful of consomme; cover with lightly buttered paper and set in the oven for five minutes. Remove and cut in half-inch pieces. Place in a soup tureen with two ounces of cooked macaroni, then pour three pints of consomme over, and serve.
Consomme Piedmontese. — Cut up two onions and three ounces of lean ham into small pieces ; place in a saucepan with an ounce of fresh butter, and fry briskly for five or six minutes, stirring all the time, so that the ingredients may not be burned. Add two or three sticks of cooked macaroni broken into small pieces, two tablespoonfuls of any good tomato sauce, and 3 pints of the consomme. Let this cook for 40 minutes and serve with a little grated Parmesan cheese.
Records on this page
Consomme MontmorencyConsommeClear SoupConsomme Piedmontese