The Boston cooking-school cook book

each, cut in dice Turnip│ Celery│ ──────┴─────────────────────────── ⅓ cup sliced onion 2 tablespoons butter 1 tablespoon salt 1 teaspoon peppercorns 4 cloves 3 sprigs thyme 1 sprig marjoram 2 sprigs parsley ½ bay leaf 3 quarts cold water Cut beef in one and one-half inch cubes, and brown one-half in some of the marrow from marrow-bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat, and bones. Let stand one-half hour. Heat slowly to boiling-point, and let simmer three hours, removing scum as it forms on top of kettle. Add one quart liquor in which a fowl was cooked, and simmer two hours. Cook carrot, turnip, onion, and celery in butter five minutes; then add to soup, with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear. Consommé à la Royal Consommé, served with Royal custard. Consommé au Parmesan Consommé, served with Parmesan Pâte à Chou. Consommé Colbert To six cups Consommé add one-third cup each of cooked green peas, flageolets, carrots cut in small cubes, and celery cut in small pieces. Serve a poached egg in each plate of soup. Consommé aux Pâtes Consommé, served with noodles, macaroni, spaghetti, or any Italian pastes, first cooked in boiling salted water. Consommé d’Orleans Consommé, served with red and white quenelles and French peas. Consommé with Vegetables Consommé, served with French string beans, and cooked carrots cut in fancy shapes with French vegetable cutters. Consommé Princess Consommé, served with green peas and cooked chicken meat cut in small dice. Claret Consommé To one quart Consommé add one and one-half cups claret, which has been cooked with a three-inch piece stick cinnamon ten minutes and one tablespoon sugar. Color red. Bortchock Consommé Make same as Consommé, adding one-third cup chopped beets with vegetables; then add one cup finely chopped beets when clearing. SOUPS WITH FISH STOCK Clam Bouillon Wash and scrub with a brush one-half peck clams, changing the water several times. Put in kettle with three cups cold water, cover tightly, and steam until shells are well opened. Strain liquor, cool,