Consomme Recipe
Ingredients
| 3 pounds boneless soup beef | ||
| 1 pound beef bones, cracked | ||
| 1 pound veal knuckle, cracked | ||
| Chicken carcass | 1 | |
| Cold water | 3 Quart | |
| Salt | 1 Tablespoon | |
| 1 or 2 small dried hot red peppers | ||
| Peppercorns | 1/2 Teaspoon | |
| 2 or 3 bay leaves | ||
| Onion | 1 , sliced | |
| Carrots | 2 , sliced | |
| Celery stalks | 2 | |
| Parsley | ||
Directions
To Make Broth Cut meat into 1-inch cubes.
Brown about 1/3 in heavy kettle.
Add remaining meat and bones, the water, and salt.
Let stand for 1 hour.
Bring slowly to boil and boil hard for 3 minutes.
Skim.
Cover and simmer for 4 hours.
Uncover, add remaining ingredients, and simmer, covered, for 1 hour.
Strain through cheesecloth into bowl.
Pour into quart jars and cool.
When cold, cover and store in refrigerator.
Do not remove layer of fat until ready to use broth.
Brown about 1/3 in heavy kettle.
Add remaining meat and bones, the water, and salt.
Let stand for 1 hour.
Bring slowly to boil and boil hard for 3 minutes.
Skim.
Cover and simmer for 4 hours.
Uncover, add remaining ingredients, and simmer, covered, for 1 hour.
Strain through cheesecloth into bowl.
Pour into quart jars and cool.
When cold, cover and store in refrigerator.
Do not remove layer of fat until ready to use broth.
Chef
