Consomme
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Consomme.
Two chickens, soaked in cold water and put into a soup kettle, with one small onion with two cloves suck in it, one bay leaf, one head of celery or a pinch of celery seeds, one sprig of parsley, one piece of mace, one sprig of thyme, one large or two small carrots, two turnips, three quarts of cold water, two tablespoonfuls of butter, and salt to taste. Let boil three or four hours, or until tender. Skim off the fat, strain through a sieve, and put in a cold place to cool. When cold remove the fat, and it will be ready to use. When you haven't chicken two pounds each of veal and beef may be substituted.
-----------
Consomme.
Two chickens, soaked in cold water and put into a soup kettle, with one small onion with two cloves suck in it, one bay leaf, one head of celery or a pinch of celery seeds, one sprig of parsley, one piece of mace, one sprig of thyme, one large or two small carrots, two turnips, three quarts of cold water, two tablespoonfuls of butter, and salt to taste. Let boil three or four hours, or until tender. Skim off the fat, strain through a sieve, and put in a cold place to cool. When cold remove the fat, and it will be ready to use. When you haven't chicken two pounds each of veal and beef may be substituted.
