Consommé for Aspic Jelly

Ingredients

• 2 pounds Beef, from the under part of the round
• 2 pounds Shin of veal
• 2 1/2 quarts Cold water
• 1 ounce Lean ham
• 3 pounds Fowl (chicken)
• 2 tablespoons Marrow (Quantity estimated (not specified in original recipe))
• 1 small Onion, finely chopped
• 2 tablespoons Celery, chopped
• 2 tablespoons Carrot, chopped
• 2 tablespoons Turnip, chopped
• 1 sprig Parsley sprig
• 1 sprig Thyme sprig
• 1 sprig Summer savory sprig
• 2 Bay leaves
• 1 blade Mace, small blade
• 4 Cloves
• 2 Peppercorns
• 1 tablespoon Salt

Instructions

1. 1Cut the beef and veal into small pieces. Crack the bones in the shin of veal.
2. 2Place the beef, veal, and ham in a large pot. Add cold water. Bring to a simmer over low heat. Cook just below the boiling point for 2-3 hours.
3. 3Add the fowl to the pot and cook until tender.
4. 4Melt the marrow in a frying pan. Sauté the onion, celery, carrot, and turnip until softened.
5. 5Add the sautéed vegetables to the soup kettle, removing the fowl. Add the parsley, thyme, summer savory, bay leaves, mace, cloves, peppercorns, and salt. Let simmer for about 1 1/2 hours.
6. 6Strain the consommé and let it cool completely.