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BOUILLON (1902)

Mrs. Rorer's New Cook Book (1902)
by Sarah Tyson Rorer

BOUILLON

• 4 pounds of lean beef
• 3 quarts of cold water
• 1/2 teaspoonful of celery seed or
• a few tops of celery
• 2 whole cloves
• Grating of nutmeg
• 1 teaspoonful of salt
• 1 tablespoonful of sugar
• 2 bay leaves
• 1 tablespoonful chopped onion
• 1 tablespoonful chopped carrot
• 1 blade of mace
• Whites of 2 eggs and the crushed shells
• A dash of cayenne

Bouillon is a clear soup made from lean beef without bone. It perhaps has less flavor than consommé, but is in many cases preferable. It is not a dinner soup; but is, as a rule, served in cups for luncheons and suppers.

Chop fine the beef, after having removed all visible fat.

Put the sugar into the soup kettle; brown and burn, then throw in the meat and add quickly the cold water.

Stir the meat and the water until the meat is reduced to a sort of pulp.

Push the kettle over the fire; bring to boiling point.

Do not skim, but push the kettle back where the bouillon will simmer gently for three hours, keeping the kettle closely covered.

At the end of this time, add the bay leaves, celery seed or a few tops of celery, chopped onion, carrot, cloves, mace and grating of nutmeg; simmer gently for thirty minutes, and strain.

Add to the bouillon the whites of the eggs, that have been slightly beaten, with crushed shells.

Mix well together, bring quickly to boiling point, boil five minutes, and strain through two thicknesses of cheesecloth.

Stand aside to cool.

When cold remove the globules of fat from the surface.

Season with a half teaspoonful of salt, a dash of red pepper and a few drops of kitchen bouquet to each quart of bouillon.


The complete 'Mrs. Rorer's New Cook Book' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/