Consomme Recipe

To make this foundation of all sauces, take knuckle of veal and some new

ham. One pound of ham will be sufficient for six pounds of veal, with

onions and roots of different sorts, and draw it down to a light colour:

fill up with beef broth, if there is not enough. When the scum rises,

skim it well, and let it simmer gently for three or four hours, keeping

it well skimmed. Strain it off for use.

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