Consommé is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic clear white sauce base made from veal, poultry, ham and vegetables. The full recipe is presented here and I hope you enjoy this classic British version of: Consommé.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CONSOMME, or WHITE STOCK FOR MANY SAUCES.
395. Consommé is made precisely in the same manner as stock No. 107, and, for ordinary purposes, will be found quite good enough. When, however, a stronger stock is desired, either put in half the quantity of water, or double that of the meat. This is a very good foundation for all white sauces.
Modern Redaction
Ingredients:
1.8kg knuckle of veal, meat cut into 5cm cubes
poultry trimmings (optional)
4 slices lean ham
1 carrot
2 onions
1 head of celery
12 white peppercorns
1 tsp salt
1 blade of mace
30g butter
2.3l water
Method:
Rub the base of a large stockpot with the butter then combine the veal meat, bones, poultry trimmings and ham in its base. Add 300ml water, bring to a simmer and continue cooking until the gravy starts to form. Add the remaining 2l of water with the other ingredients, return to a simmer and cook, uncovered for about 5 hours (do not boil).
Carefully skim and strain the surface of any fat whilst the sauce cooks then pass through a fine-meshed sieve and store in the refrigerator or freezer until needed.
