|Leeks||2 , chopped|
|Lean beef||1 Pound, cubed|
|Veal||1 Pound, cubed|
|Fowl||3 Pound, cut up|
|Water||10 Cup (160 tbs)|
|Chopped water cress||1 1⁄2 Cup (24 tbs)|
|Marrow bone||1 Small|
1. Saute leeks in butter or margarine. Remove them, reserve, then brown the beef, veal and chicken lightly in the same butter.
2. Add the water, water cress, marrow bone, salt and pepper. Bring to a boil, skim off foam, cover and simmer 1 hour. Skim off foam and cook 2 hours more, covered. Add bay leaf and rosemary last 15 minutes of cooking. The chicken should fall from the bones.
3. Remove bones and strain. (Meat and vegetables may be used for a casserole dish.) Chill the soup; remove fat.
4. Heat and serve as consomme; or use to enrich other soups or sauces. This makes 2 quarts of stock or consomme.
Tomato Consomme: Divide stock in 2 parts at the time the bay leaf and other dried herbs are added. Finish half as described above. To the other half add a bay leaf and
3 cups canned, strained tomatoes. Simmer 30 minutes. Strain. Cool and skim off top fat.