Bouillon Recipe

Chicken bones, three pounds beef, three quarts water, four whole cloves,

one onion, one carrot, two pounds marrow bones, four peppercorns, a

bouquet of herbs and one bay leaf, three stalks of celery, juice of a

lemon, two tablespoonfuls butter or marrow, one-half cup of sherry, one

turnip. Put vegetables in last, spices about one-half hour; brown

vegetables in butter or suet; brown a few pieces of meat, to give a good

color to the soup, turn into soup digester and cover with cold water.

Let it come to a boil, skim, and let it simmer; cover and cook for five

hours. Strain in an earthen vessel, cool, remove fat, clear and serve

hot in cups.



Viewed 3862 times.

Other Recipes from Soups

Stock Or ConsommÉ.
Gravy Soup.
Mock Turtle.
Muligatawny Soup.
English Muligatawny.
Soup A La Julienne.
Soupe A La Turque.
Pepper Pot.
Potatoe Soup.
Soup Cressy.
Carrot Soup.
Palestine Soup.
A Simple White Soup.
Vermicelli Soup.
Matso Soup.
Tomata Soup.
Asparagus Soup.
Soup Maigre.
Summer Pea Soup.
Winter Pea Soup.
Giblet Soup.
Barley Soup.
Veal Sandwiches
Soup Stock
White Stock