Quantities for making three quarts of consomme:

Three pounds shin of beef, 3 pounds lean topside of beef, a soup fowl, 1 pound of carrots, one head of celery, three-quarters of a pound of leeks, two turnips, and a little parsley.

Place the shin of beef in a stock-pot with five quarts of cold water; when it comes to the boil, skim it well, and add the vegetables. Let it cook gently for five or six hours, then strain, and when cold remove all the fat from the surface.

Pass the three pounds of lean topside through the machine, mix with one pint of cold water; add this to the above, stir all gently over the fire until it boils, then add one carrot, one leek, one piece of celery, and a little parsley, all cut finely. Add the soup fowl, which has been roasted in front of the fire, and let all cook gently again for two hours. Remove with paper any fat from the surface, and pass through a soup napkin. This makes the clear consomme, which will keep for some days.

To make veloute: Add a printanier garnish, peas, carrots, leeks, turnips. Cut some rounds of marrow bones about a quarter of an inch thick, poach these, and serve with the garnish in the soup.