The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

133), or water; when boiling place it at the corner of the stove, skim it well, add a good bunch of parsley, three sprigs of thyme, and two bay-leaves, a quarter of a pound of salt, two leeks, and two heads of celery; let it simmer three hours, skim off all the fat, then pass it through a cloth into a basin, give it the colour of light brown sherry with some brown gravy (No. 135), if sufficiently clear, which it will be if properly attended to. Some soups require to be lighter and some browner than others, which is easily regulated by adding more or less of the gravy. But by placing the stewpan over a slow fire when the stock is drawn down to a glaze, and allowing it to remain a short time, the glaze will become brownish, (but be careful not to let it burn,) then fill it up and your consommé will be sufficiently coloured. _But should it require clarifying_, put it into a stewpan and when boiling have the whites of eight eggs with their shells in another stewpan, whisk them half a minute, then add a quart of cold stock, whisk all well together, then whisk the boiling consommé and pour in the whites of eggs; still continue whisking it over a clear fire until it simmers and the eggs separate from the consommé, which will be then quite clear; then pass it through a thin but very fine cloth into a basin and it is ready for use. This is a new mode of clarifying and cannot fail. For the proportions for smaller quantities of consommé, to four pounds of veal put a quarter of a pound of ham, one ounce of butter, two onions, half a carrot, a turnip, half a leek, half a head of celery, a sprig of parsley, one of thyme, a bay-leaf, three cloves, six peppercorns, an ounce and a half of salt and four quarts of water; it will require an hour and three quarters boiling. Or if you have to prepare it from beef, veal,