Consomme. Recipe
Ingredients
Lean beef- 1 pound
Veal- 1 pound
Cold water- 1 1/4 quarts OR Cold water- 1 pint and Chicken stock- 1 pint
Peppercorns- 2
Clove- 1
Sweet herbs- 1/2 teaspoon
Sprig parsley- as required
Celery, carrot, onion- 1 tablespoon, each
Salt- 1 teaspoon
Directions
MAKING
1.In a large saucepan, add all the ingredients and bring to a boil
2.Remove scum from the surface
3.Lower heat and let it simmer until meat scraps or vegetables are tender or cooked
SERVING
4.Serve along with leftover vegetables, cereals, hard cooked eggs, small pieces of meat, etc., may be diced or chopped.
TIPS
A good stock can be made by using left over meat scraps and bones instead of the lamb specified, and by substituting any available vegetables, such as the outer leaves of lettuce, celery tops, etc., for those given above.
1.In a large saucepan, add all the ingredients and bring to a boil
2.Remove scum from the surface
3.Lower heat and let it simmer until meat scraps or vegetables are tender or cooked
SERVING
4.Serve along with leftover vegetables, cereals, hard cooked eggs, small pieces of meat, etc., may be diced or chopped.
TIPS
A good stock can be made by using left over meat scraps and bones instead of the lamb specified, and by substituting any available vegetables, such as the outer leaves of lettuce, celery tops, etc., for those given above.
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