Empotage, or Consommé for Soups in General

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

By Catherine Brown

Published 1990

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Method

When preparing for company, take about thirty pounds of gravy beef, and a similar quantity of knuckles of veal, together with four wild rabbits, and put the whole into a large stockpot which has been previously