Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Beef Bouillon
From [Modern cookery, in all its branches, 1884
Serves 16
This broth forms the foundation of richer soups and gravies.
A modern interpretation · AI-generated from the original record
Ingredients
- Beef, 8 to 9 lbs
- water, 6 quarts
- salt, 3 oz. (more, if needed)
- carrots, 4 to 6
- turnips, 4 or 5
- celery, one small head
- leeks, 4 to 6
- one onion, stuck with 6 cloves
- peppercorns, one small teaspoonful
- large bunch of savoury herbs
- (calf's foot if convenient)
Method
Pour cold water over the beef in the proportion mentioned, heat slowly by the fire, remove scum before boiling, add salt, and then vegetables.
Let it stew for 4.5 to 6 hours until the beef is tender.
Serve with boiled cabbages and optionally with the vegetables from the bouillon.
Nutrition per serving
363Calories
50 gProtein
5 gCarbs
17 gFat
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from [Modern cookery, in all its branches (1884) by Eliza Acton, page 36. The excerpt below is the record exactly as published.
Beef, 8 to 9 lbs, ; water, 6 quarts ; salt, 3 oz. (more, if needed) ; carrots, 4 to 6 ; turnips, 4 or 5 ; celery, one small head ; leeks, 4 to 6 ; one onion, stuck with 6 cloves ; peppercorns, one small teaspoon- ful ; large bunch of savoury herbs (calf s foot if convenient)
Cook this with the app: pantry check, scaling, and the assistant.