Consomme

Ingredients

• Two pounds of lean beef
• 2-pound knuckle of veal
• 3 quarts of cold water
• 2 stalks of celery
• 1 small onion
• 2 slices of carrot
• a little parsley
• 2 pepper corns
• 6 cloves
• salt to taste
• pepper to taste

Method

1. 1

   Cut beef and veal into small pieces, brown in butter, add water and cook.

2. 2

   After 1 hour, add more water and simmer for 6 hours, skimming often.

3. 3

   Add browned vegetables and spices.

4. 4

   Strain and serve hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 5. The excerpt below is the record exactly as published.

pepper to taste. Set on back of range to simmer for 4 hours. Serve rice with gumbo. Oumbo. One large chicken, 4 quarts of boiling water, 2 quart cans of Dunbar's okra, 4 ears of corn, 1 ear cut from the cob, 1 pod of red pepper, 1 onion, salt to taste. Cut up chicken, put in salted water for 1 hour, and fry a chestnut brown; also fry the onion. Add this to gumbo with the corn, okra and pepper. Cook 4 hours. Serve with rice. Vegetable Soup. Take soup bone and crush, put in kettle with 1 gallon of cold water, cook 4 hours. Two hours before the soup is done add 1 quart of peeled tomatoes and a half hour before serving add half a pint of sliced Irish potatoes and a half pint of tender corn. Then serve. Beef Puree. One pint of good beef broth. Boil in it 1 tablespoon of scalded sago, until soft and partially dissolved. Add the yolk of 1 egg mixed 12 KENTUCKY RECEIPT BOOK. with a little broth. Heat for 3 minutes, then stir in 2 ounces of tender raw beef reduced to a pulp and free from fat. Nice for the invalid or old persons. Oxtail Soup. Wash and cut up 2 oxtails, separating them at the joints. Select about half of the nicest joints to brown in hot fat before cooking. Cover with water and simmer until tender. Remove the brown joints and boil the rest to pieces. Strain, cool and take out fat. Re- heat this stock, adding 1 quart of strong brown stock, more pepper and salt if needed, and the reserved joints. Serve very hot, with wafers. White Soup. One large knuckle of veal thoroughly cracked, 3 quarts of cold water, 1 tablespoon salt. As it boils skim well and add 1 scraped carrot, 1 white turnip, 3 leeks, 1 parsley root and 2 white stalks of celery. Boil slowly for 6 hours, then strain through a wet cloth into a stone jar, and when cold remove all fat. Take a very small head of firm white cabbage, shred it fine and put in a pan in which 1 tablespoon of butter is bubbling ; covering closely for a few min- utes. Then add 1 pint of water, 1 teaspoonful of salt, 1 half tea- spoon of white pepper, and stew half an hour. Put mixture through a puree sieve. Bring the white broth to boiling point, in the mean- time making a thickening of 2 tablespoons of flour and 1 tablespoon butter. Stir until smooth, but not brown. Add boiling soup slowly and stir constantly until creamy. Then pour into the soup and add the puree of cabbage and ^'2 coffee cup of cream. Potato Soup. Nine good size potatoes, % an onion, 1 tablespoon chopped parsley, 2 quarts of good stock, salt and pepper to taste. Slice the potatoes and onion and put in a saucepan, with 1 large tablespoon of butter. Cook until a light brown, then add the stock and parsley. Cook potatoes done, then put through colander ; add to soup, boiling 6 minutes. Just before serving stir in 2 well-beaten yolks. Soup Stock. Raw bones and the bones from cooked fowls may be utilised by adding water to them and cooking several hours. Skim off grease and put in a jar until needed. Clear it with the shells and whites of 2 well-beaten eggs. Beef Tea. Take 2 pounds of lean beef chopped finely, put this in double boiler with enough cold water to cover it. Let it steep 1 hour, then simmer for 3 hours; season with salt and pepper. Strain through a cloth that has been dipped in cold water. For invalids, heat the quantity required and serve. KENTUCKY RECEIPT BOOK. 13 Beef Tea. One pouiid of lean beef, 1 large soup bone, 1 small onion with 14 cloves stuck in it, 1 bunch of celery, or celery seed. Wash beef and soup bone, and put in kettle with 1 gallon of cold water. Boil until reduced to 3 pints. When done set away to cool. Skim off grease. When ready to serve return to kettle and add 1 dessert spoon of toasted brown sugar, salt and pepper. Crab Oumbo. One knuckle of veal, 2 large onions, 1 heaping pint okra, 6 large crabs, 1 gallon water, salt and pepper to taste. Slice onions and okra and fry in butter; add a little pepper and salt. When a chestnut brown put in kettle with the boiling water, and when half done, have the crabs fried in butter and add to soup. Let it cook 4% hours, then serve. Beef Tea. One pound of lean beef, 1 soup bone, 1 small onion with 14 cloves stuck in it, bunch of celery or some celery seed. Wash beef and soup bone, and add to it one gallon of water. Boil until re- duced to three pints. When done set away to cool; skim off all grease. Just before serving return to kettle and add 1 dessert spoon of toasted brown sugar, salt and pepper. Beef for the Invalid. Take a piece of lean beefsteak and put it in a kettle of hot water for 1 minute, or until seared ; then chop very fine and spread on thin slices of bread ; add a little pepper and salt. Consomme. Two pounds of lean beef, 2-pound knuckle of veal, 3 quarts of cold water, 2 stalks of celery, 1 small onion, 2 slices of carrot, a little parsley, 2 pepper corns, 6 cloves

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