Bouillons
Bouillon
Four pounds of beef; five pounds of veal; one chicken. Season highly with cayenne, celery seed and salt; a little dash of tabasco sauce…
Amber Bouillon
This bouillon is served in cups at dinners. There can be no better choice, as a heavy soup is not then desirable.
Ingredients
Three pounds of beef, three pounds of veal, a chicken, a small slice of ham, one small slice of a small onion, two sprigs of parsley, half…
Chicken and Clam Bouillon
Mix one quart chicken stock with one quart of clam water, heat to boiling point, season with salt, pepper and cayenne. Serve in cups with…
Delicious Oyster Bouillon
Wash and chop fine fifty good sized oysters, put them in a double boiler, and cover and cook slowly for an hour; add a pint of water, a…
Oyster Bouillon
Take thirty small oysters, drain and wash them, then pour over them a pint and a half of cold water. Let them come slowly to boiling point…
Clam Bouillon
Clam bouillon made according to the following recipe is excellent. Wash thoroughly six clams in their shells, then put them in a sauce pan…
Creamed Clam Bouillon
Wash and scrub thoroughly one dozen clams. Put in saucepan with one-half cup of cold water, and place over fire until the shells open…
Orange Bouillon
Squeeze and strain sufficient orange juice to measure one quart. Put into a double boiler with one-half of a cupful of granulated sugar…