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Consomme

Take about fifteen pounds of veal, and about the same quantity of knuckles of veal, together with two rabbits if you can get them, put the whole into a stock-pot which has been previously spread with butter and broth enough to nearly cover the meat. Let the meat cook until reduced to a light-colored glaze; then fill it up with the remainder of the stock, and after it has boiled and been well skimmed, garnish it with carrots, turnips, leeks, onions, celery, a few peppercorns, a small piece of mace and cinna- Let the broth simmer slowly six hours. Pass through a sieve, salt to taste, and put in a cool place for future use mon. [03]