3 lbs. beef, poorer part of round 1 lb. marrow-bone 3 lbs. knuckle of veal 1 quart chicken stock

Carrot

Turnip

Celery

1/3 cup each, cut in dice

1/3 cup sliced onion

2 tablespoons butter 1 tablespoon salt

1 teaspoon peppercorns 4 cloves

3 sprigs thyme

1 sprig marjoram

2 sprigs parsley 1/2 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

Consummé, served with Royal custard.

Consomme au Parmesan Consummé, served with Parmesan Pâte à Chou.

Consomme Colbert

To six cups Consomme' 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 pf pup.

Consommé Aux PâTes

Consomme, served with noodles, macaroni, spaghetti, or any Italian pastes, first cooked in boiling salted water.

Consomme D'Orleans

Consommé, served with red and white quenelles and French peas.

Consomme With Vegetables

Consomme, served with French string beans, and cooked carrots cut in fancy shapes with French vegetable cutters.

Consomme Princess

Consomme, served with green peas and cooked chicken meat cut in small dice.

Claret Consomme

To one quart Consomme 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 Consomme

Make same as Consomme, adding one-third cup chopped beets with vegetables; then add one cup finely chopped beets when clearing.