Clear Soup. (Consommé.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

stock

2s. worth of fresh veal and beef bones ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
ten black and white peppercorns
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
little parsnip ↝ Parsnips, raw [Vegetables and Vegetable Products]
three leeks ↝ Leeks [Onions]
half a stick of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of herbs (thyme, parsley, and bayleaf)
four large or six small onions ↝ Onions, raw [Vegetables and Vegetable Products]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

clarification

half a pound of lean neck of beef chopped fine or passed through the mincing machine ↝ Beef, neck bones [Beef, excludes ground]
four whites and shells of eggs ↝ Egg, white only, raw [Eggs and omelets]
the carcase of any roast game or poultry ↝ Game meat, moose, cooked, roasted [Lamb, Veal, and Game Products]
a few slices of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
leek ↝ Leeks [Onions]
little celery ↝ Celery, raw [Vegetables and Vegetable Products]
two or three black and white peppercorns

Instructions (10)

Put veal and beef bones into a stewpan, cover with cold water, and bring gently to the boil.
As soon as the scum begins to rise, add one or two tablespoonfuls of cold water, and continue to remove the scum until the liquid is quite free from it, but leave the fat on the stock.
Add a good pinch of salt, ten black and white peppercorns, two carrots, little parsnip, three leeks, half a stick of celery, a bunch of herbs (thyme, parsley, and bayleaf), four large or six small onions, into one of which stick four cloves.
Let the stock simmer gently for several hours.
Strain off through a hair sieve, and set it aside in an earthenware jar till next day.
Remove the fat and clarify the stock.
For clarification, using for the purpose for each quart of stock half a pound of lean neck of beef chopped fine or passed through the mincing machine, and mixed with four whites and shells of eggs, and the carcase of any roast game or poultry chopped up and mixed in, add a few slices of carrot and leek, little celery, and two or three black and white peppercorns.
Bring the stock gently to the boil, give it an occasional stir, and simmer it for one and a half hours.
Strain it through a clean soup cloth.
When served with any garnish, it takes its name from that.

Original Text

Clear Soup.
(Consommé.)
PUT 2s. worth of fresh veal and beef bones into a stewpan, cover with cold water, and bring gently to the boil; as soon as the scum begins to rise add one or two tablespoonfuls of cold water, and continue to remove the scum until the liquid is quite free from it, but leave the fat on the stock; then add a good pinch of salt, ten black and white peppercorns, two carrots, little parsnip, three leeks half a stick of celery, a bunch of herbs (thyme, parsley, and bayleaf), four large or six small onions, into one of which stick four cloves, and let the stock simmer on gently for several hours; strain off through a hair sieve, and set it aside in an earthenware jar till next day, then remove the fat and clarify the stock, using for the purpose for each quart of stock half a pound of lean neck of beef chopped fine or passed through the mincing machine, and mixed with four whites and shells of eggs, and the carcase of any roast game or poultry can also be chopped up and mixed in, add a few slices of carrot and leek, little celery, and two or three black and white peppercorns; bring the stock gently to the boil, give it an occasional stir, and simmer it for one and a half hours, and then strain it through a clean soup cloth. When served with any garnish, it takes its name from that.

Notes

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