Cut the veal and fowl into pieces and add the cold water. Place on a slow fire, and let come gradually to the boiling point. Skim carefully and place where it will simmer gently for 6 hours. Slice the onions, brown slightly in the butter, and add to the stock with the celery and mace. Salt and pepper to suit taste. Cook 1 hour longer and then strain and cool. Remove the fat before using.
43. Consommé.--One of the most delicious of the thin, clear broths is consommé. This is usually served plain, but any material that will not cloud it, such as finely diced vegetables, green peas, tiny pieces of fowl or meat, may, if desired, be added to it before it is served. As a rule, only a very small quantity of such material is used for each serving.
CONSOMMÉ
- 4 lb. lower round of beef
- 4 lb. shin of veal
- 1/4 c. butter
- 8 qt. cold water
- 1 small carrot
- 1 large onion
- 2 stalks celery
- 12 peppercorns
- 5 cloves
- 4 sprigs parsley
- Pinch summer savory
- Pinch thyme
- 2 bay leaves
- Salt
- Pepper
Cut the beef and veal into small pieces. Put the butter and meat into the stock kettle, and stir over the fire until the meat begins to brown. Add the cold water, and let come to the boiling point. Skim carefully and let simmer for 6 hours. Cut the vegetables into small pieces and add to the stock with the spices and herbs. Cook for 1 hour, adding salt and pepper to suit taste. Strain and cool. Remove the fat and clear according to directions previously given.
44. Tomato Bouillon.--It is possible to make a clear tomato soup without meat stock, but the recipe here given, which is made with meat stock, has the advantage of possessing a better flavor. The tomato in this bouillon lends an agreeable color and flavor and affords a change from the usual clear soup. Cooked rice, macaroni, spaghetti, or vermicelli may be added to tomato bouillon to provide an additional quantity of nutrition and vary the plain soup.
TOMATO BOUILLON
(
Sufficient to Serve Eight
)