Beef Stock Or Bouillon
|Beef fat/Butter||30 Milliliter (2 Tablespoon)|
|Brisket/Beef shoulder||2 Pound (1 Kilogram)|
|Veal knuckle||2 Pound (1 Kilogram)|
|Tepid water||3 Quart (3.7 Liter)|
|Onions||4 Medium, quartered|
|Coarse salt||15 Milliliter (1 Tablespoon)|
|Dry mustard||1⁄2 Teaspoon|
|Celery leaves||250 Milliliter, chopped (1 Cup)|
Melt the beef fat or butter in a soup kettle, and brown beef in it.
Add the remaining ingredients.
Bring to a boil.
Cover and simmer over low heat for 2 1/2 hours.
To strain the consomme, when cooked, spread a damp cloth over a large bowl.
Empty the contents of the soup kettle into the cloth.
Let it drain without touching, it takes but a few seconds.
Pour into bottles, cover and refrigerate.
When the consomme cools, the fat will rise to the top and harden, which prevents air from penetrating and the consomme may be kept, refrigerated, from 2 to 3 weeks.
The cooled consomme is jellied.