Bouillon

Ingredients

• Five pounds of lean beef from the middle of the round
• two pounds of marrow-bone
• three quarts of cold water
• one teaspoonful of peppercorns
• one tablespoonful of salt
• one-third of a cupful of carrot
• one-third of a cupful of turnip
• one-third of a cupful of onion
• one-third of a cupful of celery

Method

1. 1

   Wipe the meat with a piece of cheesecloth wrung out of cold water, and cut in inch cubes.

2. 2

   Put two-thirds of the meat cubes in a soup kettle, add cold water, cover, and let soak thirty minutes.

3. 3

   Brown the remaining meat cubes in a hot frying-pan with the marrow from the marrow-bone.

4. 4

   Put the browned meat and the bone in the kettle.

5. 5

   Heat to the boiling point, skim thoroughly, and cook at a temperature below the boiling point for five hours.

6. 6

   Add the seasonings and vegetables, cook one hour, strain, cool, and remove the fat, then clear.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 1. The excerpt below is the record exactly as published.

bouillon cups, with small croutons. Bouillon. — Five pounds of lean beef from the middle of the round, two pounds of marrow-bone, three quarts of cold water, one teaspoonful of peppercorns, one tablespoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.