Beef Consommé

• 2 pints (generous 1 litre) meat stock
• 4 oz (100

Measure the stock into a large saucepan. Trim away any fat from the steak and cut up into small pieces. Cover the meat with cold water and allow to soak for 10 minutes, then drain. Crack the egg white into a bowl, add the egg shell and crush it.

Add the meat, the egg white and shell to the stock. Bring up to the boil whisking all the time. As the stock comes to the boil, stop whisking a