Teal Broth. — Place in a Boup kettle a knuckle of veal weigh-
ing from 2 to 3 pounds ; coyer with cold water, and add 7t table
spoonful salt✪ Chicken Broth ; as it comes to a boil remoye all the scum that rises ;
then add 1 white turnip, 2 onions, 2 leeks, 3 sprigs of parsley, and 1
blade of mace; boil slowly till the meat falls apart; then take it
out, remove all the fat from the broth, strain it through a sieve and
napkin into a bowl, and season to taste with salt If not used at
once, put away in glass jars, and keep in a cool place. Care must
be taken to have the broth perfectly cold before the jars are closed ;
it will then keep for several days.
Glaze. — Place 2 pounds beef, 3 pounds veal, and 1 old chicken
in a soup kettle with sufficient cold water to cover ; add 2 onions
and 1 carrot✪ Glaze ; boil slowly 4 hours, without salt; then strain ; remove
the fat ; put the stock into a stewpan over a clear fire ; let it boil
until it becomes somewhat thick like simp, keep stirring to prevent
its burning ; then fill it into small jars. Use for glazing large pieces
of roast meat, fish, and c6telettes. It may also be used for sauces
when they are not strong enough. If the glaze is to be kept for
some time, melt some suet and pour a few spoonfuls of it over the
glaze when cold ; it will keep for some time. When the glaze is to
be used remove the suet, melt the glaze by setting the jar in a vessel
of hot water ; dip a small brush in the glaze, and brush the article
which is to be glazed over with it If the glaze is wanted of a light
color, only veal and chicken should be used. If only a small quan-
tity of glaze is wanted, any kind of stock, boiled down, will be found
to produce a very good glaze.
Consommfi with Rice.— Place a soup kettle with a shank of
beef 2Vg pounds in weight over the fire ; cover with cold water ;
when it boils, add 1 leek, 1 small carrot, and V, tablespoonf ul salt ;
cut 3 large onions into thick slices; wipe oflf the cover of the stove;
lay the onions on top the cover, and let them get dark brown on
both sides ; then add them to the soup ; cover and boil slowly from
2 to 3 hours. In the meantime parboil for 6 minutes 1 cupful
well-washed rice ; drain and rinse it oflf with cold water ; return the
SOUPS, Etc. 5
rice to the saticepan ; add Yg tablespoonf ul butter, 1 pint of water✪ Consommé with Rice,
and 1 even teaspoonf ul salt ; cook slowly till done ; then put the
rice into a battered form, and set it in a warm place. Shortly be-
fore serving, strain the soup through a napkin ; season to taste with
salt ; pour it into the tureen ; turn the rice out of form and serve
it with the soup.
Consommfi with Sago. — Boil 2 or 3 tablespoonfuls sago in
2 quarts of stock✪ Consommé with Sago for 10 minutes; put some fine-chopped parsley
in the tureen, and pour the soup over it Farina may be used the
same way.
Consommfi anx Bavioles.— Mix the yolks of 4 eggs with
— ■ ✪ Consommé aux Ravioles
Page 4 · 6 recipe records on this page
Presented as published in 1914. 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
Veal Broth. — Place in a soup kettle a knuckle of veal weighing from 2 to 3 pounds ; cover with cold water, and add 7t table spoonful salt ; as it comes to a boil remove all the scum that rises ; then add 1 white turnip, 2 onions, 2 leeks, 3 sprigs of parsley, and 1 blade of mace; boil slowly till the meat falls apart; then take it out, remove all the fat from the broth, strain it through a sieve and napkin into a bowl, and season to taste with salt If not used at once, put away in glass jars, and keep in a cool place. Care must be taken to have the broth perfectly cold before the jars are closed ; it will then keep for several days.
Glaze. — Place 2 pounds beef, 3 pounds veal, and 1 old chicken in a soup kettle with sufficient cold water to cover ; add 2 onions and 1 carrot ; boil slowly 4 hours, without salt; then strain ; remove the fat ; put the stock into a stewpan over a clear fire ; let it boil until it becomes somewhat thick like syrup, keep stirring to prevent its burning ; then fill it into small jars. Use for glazing large pieces of roast meat, fish, and côtelettes. It may also be used for sauces when they are not strong enough. If the glaze is to be kept for some time, melt some suet and pour a few spoonfuls of it over the glaze when cold ; it will keep for some time. When the glaze is to be used remove the suet, melt the glaze by setting the jar in a vessel of hot water ; dip a small brush in the glaze, and brush the article which is to be glazed over with it If the glaze is wanted of a light color, only veal and chicken should be used. If only a small quantity of glaze is wanted, any kind of stock, boiled down, will be found to produce a very good glaze.
Consommé with Rice.— Place a soup kettle with a shank of beef 2Vg pounds in weight over the fire ; cover with cold water ; when it boils, add 1 leek, 1 small carrot, and V, tablespoonf ul salt ; cut 3 large onions into thick slices; wipe off the cover of the stove; lay the onions on top the cover, and let them get dark brown on both sides ; then add them to the soup ; cover and boil slowly from 2 to 3 hours. In the meantime parboil for 6 minutes 1 cupful well-washed rice ; drain and rinse it off with cold water ; return the
rice to the saucepan ; add Yg tablespoonf ul butter, 1 pint of water, and 1 even teaspoonf ul salt ; cook slowly till done ; then put the rice into a buttered form, and set it in a warm place. Shortly before serving, strain the soup through a napkin ; season to taste with salt ; pour it into the tureen ; turn the rice out of form and serve it with the soup.
Consommé with Sago. — Boil 2 or 3 tablespoonfuls sago in 2 quarts of stock for 10 minutes; put some fine-chopped parsley in the tureen, and pour the soup over it Farina may be used the same way.
Consommé aux Ravioles.— Mix the yolks of 4 eggs with
— ■
Records on this page
Chicken BrothTeal BrothGlazeConsommé with RiceConsommé with SagoConsommé aux Ravioles