{"id":3886,"slug":"consomme-2","title":"CONSOMMÉ","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["4 lbs. thickest part of hind beef shin.","1 lb. marrow-bone.","3 lbs. knuckle of veal.","4 cups chicken stock.","Carrot } 1/2 cup each, cut in cubes.","Celery } 1/2 cup each, cut in cubes.","Turnip } 1/2 cup each, cut in cubes.","1 medium-sized onion sliced.","3 tablespoons butter.","1 tablespoon salt.","1 teaspoon peppercorns.","1/2 dozen cloves.","1 small bay leaf.","2 sprays parsley.","3 sprays thyme.","2 sprays marjoram.","4 quarts cold water."],"ingredients_norm":["thickest part of hind beef shin","marrow bone","knuckle of veal","chicken stock","carrot } cup each","celery } cup each","turnip } cup each","sized onion","butter","salt","peppercorn","clove","bay leaf","sprays parsley","sprays thyme","sprays marjoram","cold water"],"steps":["Wipe the meat and bone with a piece of cheese-cloth wrung from cold water.","Remove the meat from beef shin and cut it in one-inch cubes.","Remove the marrow from bone and brown one-half the meat in the marrow, stirring constantly.","Put remaining half in stock pot with cold water, add veal cut in small cubes, browned beef and bones.","Let stand thirty-five minutes.","Bring slowly to boiling point, skim and let simmer--closely covered--for three hours.","Add chicken stock and continue simmering for two hours.","Melt butter in frying pan, add the vegetables and cook five minutes, stirring constantly; then add to soup with remaining ingredients.","Cook one and one-half hours.","Strain, cool, remove fat and clear."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:139","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"97577ce014d4b21bbb48f1657c36c33f838763bf84a8e1bb98dad79fb313025a","created_at":"2026-08-02T15:46:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/consomme-2"}