Bouillon

Bouillon

To make a good Bouillon is an art in itself. It is the soup that most frequently, after the Pot-au-Feu, enters into the economy of the Creole household. It is not only used in the daily menu, but on occasions of family reunion and soirees. is served cold or warm in cups. It is always prepared in a concentrated form for the use of invalids. In Illness, where the quantity administered is required to be as nutritious as possible, the round steak should always be chosen for the Bouillon, and it is decidedly better not to clear the soup, as the process of clearing not only destroys a great deal of the delicate flavor, but also of the nutriment contained in the Bouillon.

Select good fresh beef, and where intended for an invalid allow two pounds of beef to every quart of water. The Bouillon should always boil  from six to seven hours. For dinners, luncheons, etc., the following proportions may be used:

6 Pounds of Beef without Bone or Fat.
6 Quarts of Cold Water.
4 Cloves.
6 Allspice.
A Small Cup of Fresh or Canned Tomatoes.
1 Teaspoon of Salt.
1 Spoon of Celery Seed.
1 Bay Leaf.
A Piece of Red Pepper Pod, without Seeds. (Omit for the Sick.)
1 Clove of Garlic (Omit for the Sick).

Put these ingredients into the soup kettle, after the Bouillon has been brought to a boil. Then set aside and let it simmer gently. After two and a half hours add

A Sprig of Thyme. 1 Onion, cut in pieces. 1 Small Bunch of Celery, if you have not used the seed. 1 Medium Sized Carrot, chopped fine.
Replace the cover and let the Bouillon boil gently for two and onehalf hours more, making five hours of actual boiling, when not intended for invalid use. At this stage, from the quantity of ingredients used in the above recipe, the Bouillon will measure about three quarts for family use. If you decide not to clarify the soup, set it aside and let it settle, then carefully pour off the upper portion, but do not shake the bowl or disturb the sediment. The Creoles then add about a tablespoonful of celery and a little cayenne. This soup requires no artificial coloring, its own strength and long boiling producing a beautiful tint. Should a greater quantity be required, the housekeeper will guide herself according to the proportions given in this recipe.

To Clarify Bouillon

To clarify Bouillon, remove the fat and pour the broth into a clear kettle. Add the crushed shells of two eggs. Stir this into the cold soup until well mixed. From the moment It begins to boil let it cook steadily ten minutes longer. Set it back on the stove or hearth for four or five minutes to settle. Then strain it through a cloth. Allow the Bouillon to drip, remembering never to squeeze the bag. A very clear soup is never a very nutritious one.