Clear, Pale Gravy Soup or Consommé

Ingredients

• three quarters of a pound of ham
• four pounds of leg or neck of veal
• the same weight of lean beef
• pour in gradually four quarts of boiling water
• add two ounces of salt
• two onions
• two large carrots
• two turnips
• one head of celery
• a faggot of savoury herbs
• a dozen cloves
• half a teaspoonful of whole white pepper
• two large blades of mace

Method

1. 1

   Rub a pot with butter, brown the meats, add bones, and pour in boiling water.

2. 2

   Skim off scum, add salt and vegetables, and boil gently for 5.5 to 6.5 hours.

3. 3

   Strain through a fine cloth, remove fat, and heat before serving.

As published

This recipe was extracted from [Modern cookery, in all its branches (1884) by Eliza Acton, page 37. The excerpt below is the record exactly as published.

CLEAR, PALE GRAVY SOUP OR CONSOMM& Rub a deep stew-pan or soup- pot with butter, and lay into it three quarters of a pound of ham freed entirely from fat, skin, and rust, four pounds of leg or neck of veal, and the same weight of lean beef, all cut into thick slices ; set it over a clear and rather brisk fire, until the meat is of a fine amber-colour ; it must be often moved, and closely watched, that it may not stick to the pan, nor burn. When it is equally browned, lay the bones upon it, and pour in gradual^ four quarts of boiling water. Take off the scum carefully as it rises, and throw in a pint of cold water at intervals to bring it quickly to the surface. When no more appears, add two ounces of salt, two onions, two large carrots, two turnips, one head of celery, a faggot of savoury herbs, a dozen cloves, half a tea- spoonful of whole white pepper, and two large blades of mace

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