Easy
1 Pint
By Graham Kerr
Published 1966
Recipe to produce 1 Pint
U.S.A.
Imperial
Metric
Shin of beef
Oil
Salt
To season
To season
To season
Carrot
Celery
Parsnip
Onion
Cold water
Bay leaf
Clove
Garlic
Size of pea
Size of pea
Size of pea
Parsley
White of egg
I’m not at all sure that the famous consommé isn’t on the way out—that is, when it is prepared at home. Yards of bones, a three-gallon pot, and at least twelve hours of pot watching don’t make much sense. In this recipe I have tried to produce a seasoned liquid capable of being used as a soup, stock, or sauce base. You could call it a last-ditch stand by the “do-it-yourselfer” to the can.
© 1966 Graham Kerr. All rights reserved.