Recipe: Bouillon

Two and one-half pounds shin beef with bone,

  • One stock celery,
  • One carrot, sliced thin,
  • Two onions,
  • One clove,
  • One bay leaf,
  • One pound veal bones.

Remove bone and cut meat in small pieces, brown quickly in hot pan, place in SOUP kettle, and add vegetables cut in tiny dice and three quarts of cold water; bring slowly to a boil and cook slowly for three and one-half hours; strain through napkin, season and clarify white of egg and crushed egg shell.

To clarify: Set SOUP aside until cold, remove fat, return to stock pot, and add white of egg, crushed egg shell and one-half cup of cold water beaten together, then bring slowly to a boil, cook for five minutes and then add one-half cup of water—lift from stove, set aside to settle and strain through piece cheesecloth.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss