Broth or Consommé

Ingredients

• Take five pounds of the shin of beef
• add from one to two pounds of knuckle or leg of veal
• a tablespoonful of salt
• peel two ordinary-sized onions
• wash two leeks
• a small head of celery
• scrape two carrots of average size
• peel two turnips
• season with a teaspoonful of pepper-corns

Method

1. 1

   Tie the shin of beef together with string and add knuckle or leg of veal to a stock-pot with stock made from bones.

2. 2

   Add a quart of cold water if no stock is available.

3. 3

   Remove scum as it forms, then add onions, leeks, celery, carrots, turnips, and a bouquet garni.

4. 4

   Simmer gently for about three hours, then remove meat and skim fat.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 6. The excerpt below is the record exactly as published.

BROTH OR CONSOMM^. Take five pounds of the shin of beef, tie it with a string to keep it together ; add from one to two pounds of knuckle or leg of veal ; put these into a stock-pot with the stock made out of bones the previous day, to which a quart of cold water can be added. Should there be, however, no ordinary stock made, pour in four quarts of cold water and a tablespoonful of salt; set it over the fire till it nearly boils, when the scum must be removed most care- fully by frequent skimming; add at intervals about a gill of cold water, which will check the ebullition and help the scum to rise. When the scum is 'all removed, peel two ordinary-sized onions (not Spanish), stick in each three cloves, and drop them in the stock-pot ; wash two leeks and a small head of celery, tie them together; scrape two carrots of average size, slit into four and two inches in length ; peel two turnips and cut them into four; and then make a "bouquet garni" (page 11), and season with a teaspoonful of pepper-corns

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