Bouillon.

This is generally made from beef, but sometimes from chicken or clams or oysters. It should be somewhat like beef tea, hence little or no bone is used, and vegetables are often omitted and the meat is seldom browned.

Four pounds of beef cut in small pieces are covered with three quarts of cold water, heated gradually and cooked slowly for four hours. During the last hour any desired seasoning is added. The liquid is strained and cooled and the fat removed before reheating.

Bouillon is usually served in cups. Brown stock and consomme are often substituted for bouillon proper.

Brown Stock

Proceed as for bouillon, but use some bone and brown a little of the meat in the marrow from the bone. For four pounds of meat add one, pound of mixed vegetables. These should be cut fine, and some of the onion and carrot browned in the hot fat with the meat. The preferred flavor is that of many vegetables, herbs, and spices rather than of any one.

White Stock

Chicken, veal, or white fish will yield a white stock. No seasonings that would discolor are used.

Consomme

Make like brown stock, but use half veal and half beef, and cook a fowl on top. When tender, the fowl should be removed and used for salad, croquettes, or timbales.

Part of the meat and vegetables may be browned, or some caramel added to give color and flavor.

Consomme is usually cleared and served thin with a garnish of a single vegetable or combinations, or of noodles, royal custard, macaroni, or other Italian paste.

The garnish gives the name to the consomme.

Clear Soups.

After stock has been strained and cooled, the portion next the fat often may be used without further clearing, while the thicker portion below may serve for brown sauces or thickened soups.

Clearing soup is a wasteful process, but is sometimes desirable.

After removing all fat, with each quart of cold stock put the white of one egg beaten slightly and more seasoning if required. Sometimes one-fourth pound of raw beef chopped fine is used to aid in the clearing and to give a fresh flavor of meat.

The kettle should be placed where it will heat gradually and the mixture be stirred until near the boiling point, then allowed to cook gently for twenty minutes. If the stock boils rapidly the egg will be broken in small flakes, making the liquid cloudy instead of clear. All bits of solid substance should unite with the egg in a thick scum. After that is removed the stock should be strained through a cloth.