So much work is required to prepare this soup that
inexperienced housekeepers hesitate to try to make it.
Here is a comparatively simple and sure receipt: Use
for a gallon of soup four pounds of beef, cut from the
under part of the round, four pounds of a shin of veal,
a fowl weighing about five pounds, six quarts of cold
water, a large onion, four table-spoonfuls each of chopped
carrot, turnip, and celery, two sprigs each of parsley,
thyme, and summer savory, three bay leaves, and one
large leaf of sage, — all these herbs being tied in a piece
of muslin, — forty pepper-corns, half a dozen cloves, a
three-inch piece of cinnamon, a tiny bit of mace, ten all-
spice, two level table-spoonfuls of salt, four table-spoon-
fuls of butter, and the whites of two eggs✪ Consommé.
Cut the beef and veal into small pieces and put them
in the soup-pot. Cook over a rather hot fire for half an
hour, stirring often; then add the six quarts of cold
water, and let the contents of the soup-pot heat slowly
to the boiling-point. Skim carefully, and set back where
the soup will bubble all the while, and in every part of
the kettle. Cook for three hours, and then add the fowl,
first cleaning it thoroughly.
When the soup has been cooked for five hours, put the
butter, the onions cut fine, and the chopped vegetables
into a frying-pan and cook gently for half an hour ; then
turn these ingredients into the kettle, and add also the
spice, herbs, and salt. Cook for an hour and a half
longer.
When the fowl has been cooked for two hours and a
half, see if it is not tender enough to take up, as it need
SOUPS. 117
be cooked in the soup only long enough to make it tender.
In that time it will impart a good flavor to the stock.
After the soup has simmered in all for six hours and
a half, pour it through a fine sieve and set it away to
cool. In the morning there will be a jelly, from which
every particle of fat should be removed. Put the jellied
stock into the soup-pot, with the well-beaten whites of
the eggs, and heat slowly to the boiling-point. The in-
stant the stock begins to bubble, set it back where it will
keep just at the boiling-point for half an hour. Strain
it at the end of that time, and it will be found clear and
of fine flavor. The soup may be used as it is, or may be
garnished, like bouillon.
Simple Consomm6.
It often happens that there is a little chicken stock
and a little beef stock in the pantry, — not enough of
each, perhaps, for a tureen of soup, but which combined
will give a delicate consomme of good flavor.
Put into the soup-pot one quart of each kind of stock,
one pound of veal, free of fat and chopped very fine, six
pepper-corns, three cloves, an inch piece of stick cinna-
mon, a bit of mace, one teaspoonful of salt, and one-third
of a teaspoonful of white pepper. ✪ Veal Consommé
Page 55 · 3 recipe records on this page
Presented as published in 1887. 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
So much work is required to prepare this soup that inexperienced housekeepers hesitate to try to make it. Here is a comparatively simple and sure receipt: Use for a gallon of soup four pounds of beef, cut from the under part of the round, four pounds of a shin of veal, a fowl weighing about five pounds, six quarts of cold water, a large onion, four table-spoonfuls each of chopped carrot, turnip, and celery, two sprigs each of parsley, thyme, and summer savory, three bay leaves, and one large leaf of sage, — all these herbs being tied in a piece of muslin, — forty pepper-corns, half a dozen cloves, a three-inch piece of cinnamon, a tiny bit of mace, ten allspice, two level table-spoonfuls of salt, four table-spoonfuls of butter, and the whites of two eggs.
Cut the beef and veal into small pieces and put them in the soup-pot. Cook over a rather hot fire for half an hour, stirring often; then add the six quarts of cold water, and let the contents of the soup-pot heat slowly to the boiling-point. Skim carefully, and set back where the soup will bubble all the while, and in every part of the kettle. Cook for three hours, and then add the fowl, first cleaning it thoroughly.
When the soup has been cooked for five hours, put the butter, the onions cut fine, and the chopped vegetables into a frying-pan and cook gently for half an hour ; then turn these ingredients into the kettle, and add also the spice, herbs, and salt. Cook for an hour and a half longer.
When the fowl has been cooked for two hours and a half, see if it is not tender enough to take up, as it need
be cooked in the soup only long enough to make it tender. In that time it will impart a good flavor to the stock.
After the soup has simmered in all for six hours and a half, pour it through a fine sieve and set it away to cool. In the morning there will be a jelly, from which every particle of fat should be removed. Put the jellied stock into the soup-pot, with the well-beaten whites of the eggs, and heat slowly to the boiling-point. The instant the stock begins to bubble, set it back where it will keep just at the boiling-point for half an hour. Strain it at the end of that time, and it will be found clear and of fine flavor. The soup may be used as it is, or may be garnished, like bouillon.
Simple Consommé.
It often happens that there is a little chicken stock and a little beef stock in the pantry, — not enough of each, perhaps, for a tureen of soup, but which combined will give a delicate consomme of good flavor.
Put into the soup-pot one quart of each kind of stock, one pound of veal, free of fat and chopped very fine, six pepper-corns, three cloves, an inch piece of stick cinnamon, a bit of mace, one teaspoonful of salt, and one-third of a teaspoonful of white pepper.
Records on this page
ConsomméVeal ConsomméConsommé with Macaroni