Soup Consomme Regale
From Original recipes of good things to eat, 1919.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Put the butter in a kettle, add the finely cut beef and veal, and stir until brown.
Add a little water and stew for half an hour.
Add 2 quarts of cold water and simmer for two hours.
Add the onion, carrot, celery, bay leaf, parsley, and seasoning, and cook until done.
Strain the soup and cool.
When ready to use, remove the fat from the top, bring to a boil, and add the egg white beaten and mixed with 1 cup of cold water.
Boil hard for ten minutes.
Add another 0.25 cup of cold water, boil again for five minutes, then strain and serve.
Original recipe, verbatim
Soup Consomme Regale
Put 2 tablespoons of butter in kettle, add 2 pounds of beef
and 2 pounds veal cut up fine; stir until brown, add little
water and stew for half hour. Add 2 quarts cold water and
simmer for two hours. Then add 1 onion, 1 carrot and
celery cut up with bayleaf, parsley, seasoning, etc. Cook
until done, strain and cool. When ready for use, remove fat
on top, boil up, add white of tgg beaten and mixed with 1 cup
cold water. Boil hard ten minutes. Throw in another }4
cup cold water. Boil again five minutes, strain and serve.
This is a delicious, clear, bouillon. Mrs. Bessie Sings.
Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.