Comprising Nutritive Soup

Empotage or Consomme for soups in general.

Brown Consomme of fowls. pheasants or partridges. rabbits.

White Consomme of fowls.

pheasants or partridges. Brown extract of larks, Ac.

hare or rabbit.

Common gravy. Blond of veal, or veal gravy.

212. Nutritive Soup

Into a three-gallon stockpot, put a knuckle of veal, six pounds of the shoulder part of beef (commonly called the gravy piece), and a bone of roast beef or mutton. Fill the stockpot with cold water to within two inches of the brim, and set it upon a stove-fire to boil, taking care not to hurry its ebullition, but allow it to take place gently, so that it may have time to throw up its skum ; this should be removed, as it rises to the surface, and a little cold water should be thrown in occasionally to effect that purpose.

When the stock has thrown off all its skum, which will easily be perceived by the water becoming clear again, lift it off the stove, and put it by the side. Then proceed to garnish it with four leeks and two heads of celery, trimmed and tied together, two good-sized carrots, two turnips, and two onions, into each of which two cloves have been inserted; add one good tablespoonful of salt, and let the whole boil gently for about three-quarters of an hour. During this time, an old hen and a partridge should be partially roasted, and then put into the stock; this should continue to boil during five hours unremittingly : care being taken that the stockpot be kept full.

Previously to the soup being served, take off every particle of fat that appears on the surface, with a ladle; take out the vegetables - carefully placing them on a napkin, then remove the fowl and the partridge from the stock: these operations should be so managed as not to disturb the brightness of the broth. Cut the fillets of the fowl and the partridge into slices, and place them in the soup-tureen, and upon these put some of the vegetables (which have been drained on the napkin) neatly cut with a vegetable cutter a quarter of an inch in diameter; then pour in the broth, to which add a little brown can-souime of veal to give it color. Let it be sufficiently seasoned with salt and a few grains of minionette pepper, then serve.

213. Empotage, Or Consomme For Soups In General

When preparing for company, take about thirty pounds of gravy beef, and a similar quantity of knuckles of veal, together with four wild rabbits, and put the whole into a large stockpot which has been previously spread with butter, add common broth in sufficient quantity so as nearly to cover the meat. Put the stockpot on the stove-fire to boil until the broth is reduced to a light-colored glaze ; then fill it up with the remainder of the grand stock, and after it has boiled and been skimmed, garnish it with carrots, turnips, leeks, onions, and celery ; add also two blades of mace and six cloves. In all cases be sparing of salt, especially in the first stages of preparation. Allow the broth to boil gently on the side of the stove for six hours, and then pass it into kitchen pans for further use.

In connection with this subject, I may here point out that, if it be contemplated to have as one of the removes a piece of beef braized, a saving provision may be effected by using, in the first instance, instead of about thirty pounds of stock beef, only ten pounds of that quality in preparing the grand stock ; the deficiency being made up by twenty pounds of sirloin. This latter must be boned, and the fillet taken out, either to be used to ornament the remove, or for an entree, as occasion may require; the meat must then be rolled up tightly and strung round in the manner of Hambro' beef. This will thus answer the double purpose of giving strength to the consomme, and of serving afterward as a remove.

When the beef thus prepared has boiled gently in the stockpot for about five hours, take it out and put it in press between two dishes till wanted; it must be then trimmed, and placed in a long braizing-pan with a little good stock to warm it in ; glaze it nicely, and having dished it up, garnish the remove with such vegetables as have been prepared for the purpose.