Recipes > Soup > Bouillon > Bouillon



  • 2 1/2 pounds shin beef with bone
  • 1 stock celery
  • 1 carrot, sliced thin
  • 2 onions
  • 1 clove
  • 1 bay leaf
  • 1 pound veal bones


Remove bone and cut meat in small pieces. Brown quickly in hot pan, then place in soup kettle.

Add vegetables cut in tiny dice and three quarts of cold water. Bring slowly to a boil and cook slowly for three and one-half hours. Strain through napkin, season and clarify white of egg and crushed egg shell.

To clarify

Set soup aside until cold, remove fat, and return to stock pot. Add white of egg, crushed egg shell and one-half cup of cold water beaten together. Bring slowly to a boil, cook for five minutes and then add one-half cup of water. Lift from stove, set aside to settle and strain through piece of cheesecloth.


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Mrs. Wilson's Cook Book (1920).

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