Bouillon à la James Madison

Cook, born in James Madison's family

Two gallons of water, throw in every bone you have (ham bones are excellent), with three good sized carrots, three onions, celery, a can of tomatoes. Salt and pepper pod to taste. Simmer, closely covered, all day and all night. The next morning strain into a large bowl. If in a hurry set bowl in cold water, otherwise put in cellar or on ice. Remove the grease very carefully. Cut up fine, size of dice, three pounds of rump of beef, take two eggs and break them over the cut meat, yolk and white. Stir freely. Add celery, salt and pepper, pour the bouillon on it, settle it on the fire, stir until the froth rises. Skim off very carefully, strain off through a nice clean cloth or flannel. Set aside for use. When ready to serve, warm the quantity desired, throw in small pieces of celery, cover closely, throw a bunch of chervil and a glass of good sherry in the soup according to taste.

These receipts were given to me by an old colored cook who was brought up in James Madison's family, and she said they were served on Mr. Madison's table when he entertained the distinguished guests of his day.

From page 4 of the 1904 edition.

Original pages from the book