The soup and sauce book

by Elizabeth Douglas

Consommé

1 lb. shin of beef
1 lb. veal
The bones and carcases of fowls or game
2 quarts of stock
Vegetables
The white of an egg

Cut away all fat from the meat. Chop it up finely. Put the white of an egg in a basin. Add to it the chopped meat. Mix them well together with a silver spoon. Stir in a glass of cold water. Put the meat into a large sauce-pan. Add vegetables, the bones and carcases of birds. Cover with two quarts of good stock. Bring to the boil, stirring occasionally to prevent the meat from sticking to the sauce-pan.

When it boils, set back to simmer gently for three hours. Dip a napkin in hot water, wring it out, and strain the stock through it into a basin.