1919 - The International Jewish Cookbook

Consomme

DDV CULINARY

Take three pounds of beef, cut in dice and cover with three quarts of cold water.
Simmer slowly for four hours.
The last hour add one-half cup each of carrots,
celery,
onion,
and season with one-half teaspoon of peppercorns
and one tablespoon of salt.
Strain, cool, remove fat and clear (allowing one egg shell broken
fine and the slightly beaten white of one egg to each quart of stock).
Add to the stock, stir constantly until it has reached the boiling point.
Boil two minutes and serve.