Consomme, or Gravy Soup
Ingredients
Directions
Make the soup
Prepare a gravy soup by boiling 2 pounds of meat and 2 pounds of poultry in 1 quart of water.
Once cooked, cool the soup and bottle it, corking and tying securely.
Cook and clarify
Place the bottles in a boiler and fill with cold water to the rim of the bottles.
Cover the boiler with a lid and wet cloths around the lid.
Light the fire and maintain a boil for 2 hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Meat
- Gives the gravy soup its body and rich, savoury flavour.
- Poultry
- Adds further meat flavour and body to the gravy soup.
The step that matters
Keeping the boil going with the lid sealed. The wet cloths keep the lid tight so steam stays in and the water stays hot. A steady, gentle heat cooks the bottles through without the soup turning cloudy from rough boiling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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