Consomme Recipe 1 ingredients

• 3 lbs. beef, poorer part of round
• 1 lb. marrow-bone
• 3 lbs. knuckle of veal
• 1 quart chicken stock
• Carrot Turnip 1/3 cup each, cut in dice
• Celery
• 1/3 cup sliced onion
• 2 tablespoons butter
• 1 tablespoon salt
• 1 teaspoon peppercorns
• 4 cloves
• 3 sprigs thyme
• 1 sprig marjoram
• 2 sprigs parsley
• ½ bay leaf
• 3 quarts cold water

To prepare this Consomme Recipe 1, first cut beef in one and one-half inch cubes, and brown one-half in some of the marrow from marrow-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones. Let stand one-half hour. Heat slowly to boiling-point, and let simmer three hours, removing scum as it forms on top of kettle. Add one quart liquor in which a fowl was cooked, and simmer two hours. Cook carrot, turnip, onion, and celery in butter five minutes; then add to soup, with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear.