Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Bouillon
From Miss Corson's practical American cookery and household management, 1885
Serves 8
The fowl can be used for salad or croquettes.
A modern interpretation · AI-generated from the original record
Ingredients
- four quarts of stock
- a three-pound fowl dressed and trussed for boiling
- about a pound of veal bones
Method
Prepare stock as directed for clear soup, adding the fowl and veal bones.
Boil, cool, and clarify the stock.
If not dark brown, color with caramel.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 99. The excerpt below is the record exactly as published.
bouillon or SOUPS (POTAGE). 171 broth : if too light, a very little caramel may be used to darken it. After the soup is clarified, if there is any fat float- ing upon the surface, lay one piece of paper after another upon the top, removing each one as it becomes saturated with grease ; use any soft absorbent paper, the ordinary white wrapping-paper used for tea being the most service- able. All thin soups should be entirely free from fat, and the paper must be used to remove it : the most careful skimming will not accomplish this result. THE CLARIFYING OF FAT. Put the fat in a saucepan, with water enough to float it ; set the saucepan over the fire, and let the water boil ; then pour both water and fat into an earthen bowl or jar, and let the fat cool upon the surface of the water ; when the fat is cold, it can be lifted from the surface of the water, the sedi- ment which forms on the under side can be scraped off", and it will then be ready to use. Clarified drippings are excel- » lent for frying vegetables, and for warming with hash and minced cold meats. CARAMEL. Put a heaping tablespoonful of brown sugar on a frying- pan over the fire, and stir it until it is dark brown, and begins to smoke ; at once begin to add water, a tablespoonful at once, stirring constantly, until enough has been added to quite dissolve the burnt sugar ; then strain the caramel through a cloth, let it cool, and bottle it. The bottled cara- mel will keep a long time ; a few drops added to soups, sauces, gravies, or jellies, gives them a rich amber color, without imparting any perceptible taste. BOUILLON. To make stock for bouillon, proceed as directed in the recipe for clear soup stock, adding to the ingredients there 1/2 PRACTICAL AMERICAN COOKERY. specified, for four quarts of stock, a three-pound fowl dressed and trussed for boiling, and about a pound of veal bones
Cook this with the app: pantry check, scaling, and the assistant.