Bouillon.

Bouillon, for Germans and other parties, is made the same as the clear
stock, using a pint of water to the pound of meat, and seasoning with
salt and pepper and with the spice, herbs and vegetables or not, as
you please. It should be remembered that the amount of seasoning in
the recipe referred to is for one gallon of stock.


White Stock.

Six pounds of a shin of veal, one fowl, three table-spoonfuls of
butter, four stalks of celery, two onions, one blade of mace, one
stick of cinnamon, eight quarts of cold water, salt, pepper. Wash and
cut the veal and fowl into small pieces. Put the butter in the bottom
of the soup pot and then put in the meat. Cover, and cook gently
(stirring often) half an hour, then add the water. Let it come to a
boil, then skim and set back where it will boil gently for six hours.
Add the vegetables and spice and boil one hour longer. Strain and cool
quickly. In the morning take off all the fat. Then turn the jelly
gently into a deep dish, and with a knife scrape off the sediment
which is on the bottom. Put the jelly into a stone pot and set in a
cold place. This will keep a week in cold weather and three days in
warm.


Consomme a la Royale.