Bouillon

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Preparation info

    • Difficulty

      Medium

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 2 lbs. lean beef, middle of round
  • cup each of carrot, onion, celery
  • 2 lbs. veal bone
  • 1 tablespoon salt
  • 2 lbs. marrow bones
  • ¼ teaspoon pepper
  • 3 lbs. chicken or fowl
  • ¼ teaspoon nutmeg, grated
  • 6 qts. cold water
  • A few grains of sugar

Method

Clean chicken, separate it at the joints, and place in soup kettle, with the veal bones. Cut beef into small pieces and brown in hot spider with the marrow from the marrow bones, and remove to soup kettle. Add the cold water. Heat quickly to the boiling point, skim if you want a clear soup. Let simmer slowly for 5 hours. Add the vegetables and let boil one hour longer. Strain and then season to taste. When cool remove the fat. Serve hot in bouillon cups with Fritter Beans.

The chicken should be removed as soon as tender. It can be served with any well flavored sauce or used for salads or croquettes.