A few days ago, I cooked my first Victorian recipe: beef bouillon. Bouillon is usually served as more of an "appetizer" course, as opposed to a main. However, for a posh Victorian dinner, nine courses is not unheard of. Here's the recipe:

 

Put into a pot three pounds of shin beef, one pound of knuckle of veal*, and three quarts of water, and simmer gently. As soon as the scum begins to rise**, skim carefully until it ceases to appear. Then add salt, two carrots, the same of onions, turnips***, and a little celery†. Simmer gently four hours, strain, and serve in bouillon cups†† to each guest.

 

*I ended up using one pound of shin beef and three pounds of meaty beef soup bone, because the grocery store only had one pound of shin beef available, and they didn't have any "knuckle of veal", so I used meaty beef soup bone instead.

**I assumed this

 

was the "scum" they mentioned.

***I couldn't get turnips, so I used and equivalent amount of rutabaga

†I forgot to buy celery, so I used some alexanders from my backyard. They're basically celery's stronger tasting cousin, so I used less than called for.

††I don't have bouillon cups, so I used bowls.

 

The bouillon before cooking.

 

 

 

 

 

 

 

 

 

 

 

 

Before straining… 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

…after straining…

 

 

 

 

 

 

 

 

 

 

 

 

 

…and in the bowl.

 

 

I think it turned out well, but overall was not worth the effort for something that's basically just flavoured water.

 

More recipes coming, hopefully soon!