Bouillon
A dish where lean beef from middle of round and marrow-bone do the work.
contains meat
Ingredients
US
Metric
- 5 lbs. lean beef from middle of round
- 2 lbs. marrow-bone
- 3 quarts cold water
- 1 teaspoon peppercorns
- 1 tablespoon salt
- Carrot, Turnip, Onion, Celery — ⅓ cup each, cut in dice
Steps
- Wipe, and cut meat in inch cubes. Put two-thirds of meat in soup kettle, and soak in water thirty minutes. Brown remainder in hot frying-pan with marrow from marrow-bone. Put browned meat and bone in kettle. Heat to boiling-point; skim thoroughly, and cook at temperature below boiling-point five hours. Add seasonings and vegetables, cook one hour, strain, and cool. Remove fat, and clear. Serve in bouillon cups.
Nutrition (estimated, per serving)
| Calories | 583 |
|---|---|
| Protein | 31.0 g |
| Fat | 50.1 g |
| Carbs | 0.1 g |
| Fiber | 0.0 g |
| Sodium | 342 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States