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Consomme, or Qravy Soup

A clear soup made by boiling meat and poultry with vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Consomme, or Qravy Soup

Ingredients

Directions

Make the soup

  1. Prepare a gravy soup by boiling 2 pounds of meat and 2 pounds of poultry in 1 quart of water.

  2. Once the soup is made, cool it down.

  3. Remove the best pieces of meat and poultry when they are a quarter done and let them cool.

Bottle and fill

  1. Bottle the soup, cork it, tie it, and place it in a boiler.

  2. Fill cases with the cooled meat and poultry, then add gravy soup and cut vegetables.

  3. Treat the filled cases like the bottles and place them in the boiler.

Boil and seal

  1. Fill the boiler with cold water to the rim of the bottles, cover with a lid, and seal with wet cloths.

  2. Light the fire and maintain a boil for two hours.

Recipe from a historical cookbook (Internet Archive).

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 soup its base flavor and body as it simmers in the water.
Poultry
Adds savory flavor and body to the gravy soup as it boils.

The step that matters

Maintain a steady boil for two hours. Sustained heat is needed to cook the meat and vegetables through and to fully extract flavor. Letting the boil drop or rise unevenly can leave the contents underdone or cloudy.

“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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