|Beef shin||2 1⁄2 Pound|
|Cold water||12 Cup (192 tbs)|
|Parsley||1 Bunch (100 gm)|
|Veal bone/1 pig's foot||1|
|Irish whiskey||1 1⁄2 Fluid Ounce (Jigger)|
Cut the meat into cubes.
Put into cold water together with all the other ingredients except the egg whites and the Irish whiskey.
The onions should be cut in two across the waistline, but they should not be skinned.
The carrots are scrubbed but not scraped.
They are used whole.
The celery is simply washed, and likewise the leek.
The idea of keeping the vegetables uncut is to prevent them from falling apart and clouding the soup.
All you want is their flavor; when the soup is finished you throw them out.Let the soup simmer at the side of the fire for 5, or 6 hours.
Skim it if it forms a scum.
Strain through a muslin cloth that has been wrung out in cold water and placed over a sieve.
The next job is to clear it.
Put the strained soup in a clean saucepan.
Add the 2 egg whites and whisk the whole thing rapidly, while the soup comes slowly to a boil.
Then stop whisking and let the liquid simmer, for a half hour, taking care not to break the crust.
Wring a clean cloth out in water, place over a strainer, and pour the soup through it, holding back the crust with a spoon.
Return the liquid to the heat, add the Irish whiskey, and correct the seasoning.
Sure, it's a lot of trouble! A good consomme should not be brown, as you often see it in a restaurant.
A light amber is the correct color, so clear that you should be able to read small print at the bottom of the soup plates.