Consomme

Use the same ingredients as for standard broth, except take two pounds, each, of beef and veal. Partly roast a fowl and add when the broth is about half cooked. Remove the fowl when tender. For a consomme, when less pronounced flavor of chicken is desired, add the chicken raw. Use the whites and shells of three eggs and half a pound of raw veal, chopped fine, to clarify the broth.

Stock From Uncooked Chicken Bones, Giblets, Etc

Disjoint the framework, add the neck and giblets and if convenient bits of cooked and uncooked veal. Cover the whole with cold water and let simmer five or six hours. Add for each quart of liquid a rounding teaspoonful, each, of coarse-chopped onion, carrot and celery, two sprigs of parsley, four peppercorns, and half a teaspoonful of sweet herbs and let cook nearly an hour. Finish as in the directions previously given.

Stock From Remnants Of Roasts, Etc

Proceed as in making stock from uncooked bones, etc. If convenient, a little uncooked meat should also be used as the flavor is much improved thereby. The browned fat on roasts is a good addition to the other materials.

Stock From Lobster Bones

Considerable flesh always adheres to the body bones of lobsters; break these into several pieces each, and crush the small claws and other bones upon which juices have coagulated; add the head of a white blooded fish, also a few bits of the flesh, if at hand, cover with cold water and finish as stock from uncooked chicken bones. Use herbs sparingly; sweet basil and parsley are the most appropriate. Simmer about half an hour.

Stock From Bones And Trimmings Of Fish

1 tablespoonful of butter

2 pounds of trimmings and bones of white-blooded fish (halibut, black bass and the like)

4 ounces of onions, sliced and blanched

¼ cup of fresh mushroom parings or dried mushrooms 1 sprig of sweet basil 4 sprigs of parsley 3 pints of cold water Juice of ½ a lemon ½ cup of Sauterne if desired

Melt the butter in a saucepan, and put in the onion slices, mushroom parings or dried mushrooms soaked in cold water, the basil and parsley; over these set the fish and add the lemon juice; cover the saucepan and let the fish become gradually heated, shaking often meanwhile that nothing may adhere to the saucepan; add the wine if used; let stand uncovered until the liquid is reduced a little, then add the water and let cook from twenty minutes to half an hour. Finish according to the directions previously given for soup stock.

Court Bouillon

Court bouillon is used as the liquid in which to cook trout and salmon and, also, shell fish. The following ingredients will supply enough liquid to cook brook trout for a course at a dinner: 5 cups of water, ¼ a cup of vinegar, ½ an ounce of salt, I chilli pepper without seeds, 3 ounces of carrots, 4 ounces of onions, 3 branches of parsley, 1 sprig of thyme. Chop the pepper, carrots and onion and wrap them in the parsley. Heat all to the boiling point; let simmer an hour, then drain and use as needed.