Name: Bouillon
Total time: 5 h
Cuisine: United Kingdom
Ingredients: large bunch of savoury herbs (calf’s foot if convenient); water, 6 quarts; Beef, 8 to 9 lbs.; celery, one small head; leeks, 4 to 6; turnips, 4 or 5; carrots, 4 to 6; one onion, stuck with 6 cloves; salt, 3 oz.; peppercorns, one small teaspoonful

Preparation info

Difficulty
Medium
Ready in
5 hr

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

About

Ingredients

Beef, 8 to 9 lbs.
water, 6 quarts
salt,

Method

This soup, or broth as we should perhaps designate it in England, is made once or twice in the week, in every family of respectability in France; and by the poorer classes as often as their means will enable them to substitute it for the vegetable or maigre soups, on which they are more commonly obliged to subsist. It is served usually on the first day with slices of untoasted bre