Grand Bouillon
A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).
A historical recipe
Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Put into a large pot a piece of beef and the scraps and parings of butcher’s meat, such as beef, veal, mutton, and add to these carcasses, feet, necks, etc., of the poultry and game which have been prepared for cooking;
- season with a few turnips, 6 or 8 carrots, the same of onions, a clove of garlic, 3 to 6 cloves, a bunch of pot-herbs, and a little salt.
- Put the pot, not quite filled with water, to a slow fire, skim it gently, and after every skimming, fill it up with cold water until it is perfectly limpid.
- Upon this Grand Bouillon will depend the excellence of your sauces and soups, for, when well prepared, it is the mother which is to nourish everything.
- Let it cook gently many hours, then strain it through a napkin dipped in hot water, and put it in a cool place to use as required.
- When used for stews, add a little wine, ketchup, soy, etc., to please your taste.
- The articles to be cooked must be browned in a casserole with butter.