This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
This is made of Rump, Brisket, or short Ribs of Beef, which ever is most convenient; the Meat makes a large Dish, and is the French Bouilli, or the Piece Tremblante: It is commonly eaten plain, with a little salt over it, and some of the Broth, with a little fine chopped Parsley; or any Sauce that may be most agreeable. When the Pot is well skimmed, put into it Roots and Herbs, at Discretion.
The Broth serves to make your Gravies, Cullis, Brazes, and common Soups, adding thereto what Herbs or Roots you please.
According to the Quantity wanted, put into your Pot large Slices of Beef, of Leg and Knuckle of Veal, of Neck or Loin of Mutton, and a Fowl, (an old one is very good for this Purpose;) take particular B Care.
Care to skim it very well, then add Roots and Herbs as you think proper, viz. Leeks, Carrots, Parsneps, a Head of Celery, Parsley-roots, large Onions stuck with a few Cloves, and a little Parsley and Thyme tied together; you may boil in this Broth whatever you pro-pose to serve in the Soup, such as Fowls, Pigeons, Partridges, etc. taking particular Care that the Broth be very clear, well tasted, and not too much of the Herbs or Roots. It serves you to simmer your Soups, being coloured and strengthened with a little Gravy; and also to make the liquid of Sauces.
Cut small Slices of a Fillet of Veal, lean Meat of Beef, Carrots, Celery, sliced Onions, a Couple of middling Turnips, one Head of Clove; garnish the Bottom of a Stew-pan with a few Slices of Lard; then put in the Meat and Roots; soak it on a middling Fire, until the Meat begins to catch at the Bottom of the Pan; then poor some boiling Water on it, and let it boil smartly about half an Hour, or more; add salt, skim it, and sift it clear for Use.
The Lard here meant, is the Fat of Bacon cured without being smoked, for the Use of Cookery; and is to be understood as such in every instance throughout this Work.
Broth made in one Pot boiling in another.
Put an earthen Pot into a larger one with boiling Water; cut Slices of Beef, Fillet of Veal, half a Barn-door Fowl or Capon, a large Onion stuck with one or two Cloves, and a few Bits of Roots; boil it in that Manner for five or six Hours, taking Care to supply the first Pot with boiling Water pretty often, and some of the first Broth in the Meat Pot; skim it very clean, and sift it in a Lawn Sieve. It ought to be strong enough to cool to the Consistence of a light Jelly.
N. B. The French use this Method with earthen Vessels, which are not common in England, that will stand the Fire for this Purpose; but Copper ones will answer the same End with Care.
Put into your Pot or Stew-pan Slices of Beef, of Veal Fillet, a Fowl, and one or two Partridges, according to the Quantity required; put it on the Fire without Liquid until it catches a little, and turn the Meat now and then, to give it a proper Colour; then add some good clear boiling Broth, and scalded Roots, as Carrots, Turnips, Parsneps, Parsley-roots, Celery, large Onions, two or three Cloves, a small Bit of Nutmeg, and whole Pepper; boil it on a slow Fire about four or five Hours with Attention, and add a sew Cloves of Garlick or Shallots, and a small Faggot, or Bunch of Parsley and Thyme, tied together; when it is of a good yellow Colour, sift it. It serves for Sauces, and to add Strength to your Soups, particularly those made of Herbs or Italian Paste.
N. B. I am very sensible that many People (more particularly in England,) have an Aversion to the Taste or Smell of Garlick; I nevertheless presume to say, that its Effects are very good when Used with Moderation, and will make either hot or cold Dishes very agreeable, as Experience will shew. Taste must direct, without which no Cookery can be good.