Proportion Of Ingredients

Ten qua"rts of water, a quarter of a pound of chicken legs, one and one quarter ounces of salt, six ounces of leeks, half ounce of soup celery, eight pounds of meat with bone, twenty grains or cloves of black pepper, six ounces of carrots, one half ounce of parsnip, one half clove of garlic (if desired), two whole cloves, three ounces turnips, four ounces of onions, one of which stuck with two cloves.

Put ten quarts of water into a stockpot, add eight pounds of beef meat (trimmings and bone), let there be at least two-thirds meat, being careful to have both meat and trimmings well freed of fat; and a quarter of a pound of scalded chicken legs, after removing the outer skin. Heat this up slowly so that it comes gradually to a boil, then skim carefully and add twenty grains of whole black peppers and one and one quarter ounces of salt. Put into a net six ounces of carrots, three ounces of turnips, six ounces of leeks, half an ounce of parsnips, one half an ounce of soup celery, and two ounces of onions in which two cloves should be stuck. Close the net and set it in the pot; after the vegetables have cooked for two hours, remove the net containing the vegetables and continue boiling the soup for two hours longer, making four hours in all. Take off all the fat from the surface and strain the soup either through a silk tammy or a napkin; pour it into another pot to make consomme; and in case it should be needed the following day only, pour it into vessels and set it to cool; the following is an economical way of doing so: set the vessels in a water reservoir supplied continually with cold water from melting ice in the refrigerators and brought through a pipe in the bottom of the tank, have a larger overflow pipe placed near the top so as to allow the water as it heats to flow off.

(194b). Parts Of Beef Used For Preparing Bouillons And Stocks, See Fig. 302 (Parties Du Boeuf Servant A Faire Les Bouillons Et Les Fonds, Voir Fig. 302)

Se Various pieces are No. 2, the cheek jowl; No. 3, the neck: No. 4, the brisket; No. 5. the cross-ribs; No. 6, the shin; No. 8, the plate; No. 9. the navel; No. 10. the inside flank; No. 11, the thick flank; No. 17, the round bottom; No. 18, the leg.. The shin is the bottom part of the hind quarter the nearest to the ankle bone. The gelatinous flesh of the shin renders it suitable for the preparation of stock, broths and jellies.