Bouillon from The Settlement Cook Book by Lizzie Black Kander
Clean chicken, separate it at the joints, and place in soup kettle, with the veal bones. Cut beef into small pieces and brown in hot spider with the marrow from the marrow bones, and remove to soup...
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Cooking tools:
- Stockpot
- Skillet
- Fine-mesh sieve
- Slotted spoon
- Chef's knife
- Cutting board
- Stove
Ingredients
- 6 qts. cold water
- ¼ teaspoon nutmeg, grated
- A few grains of sugar
- 2 lbs. lean beef, middle of round
- ⅓ cup each of carrot, onion, celery
- 3 lbs. chicken or fowl
- 2 lbs. marrow bones
- ¼ teaspoon pepper
- 2 lbs. veal bone
- 1 tablespoon salt
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