Excerpt from European and American Cuisine Large Bouquet. - Place on top of 3 clean sprigs of parsley 1 sprig of thyme, 1 bay leaf, 2 cloves, 1 blade of mace, and 9 whole peppers; fold the parsley around the herb and spice, so as to inclose them entirely inside the parsley; then tie it tightly with a white string, and use as directed in various recipes. Small Bouquet. - Place on top of 1 sprig of clean parsley 1/4 bay leaf, 1/4 blade of mace, 1 clove, 1/2 sprig of thyme, and 6 whole peppers; inclose the herb and spice in the parsley, tie it with a white string, and use as directed in various recipes. Consomme. - Cut 3 pounds of beef, 3 pounds of veal, and 1 chicken into small pieces. Spread the bottom of a soup kettle with butter, cover this with 2 thin slices of raw ham, on top of this place the meat, adding 2 quarts of cold water, and set the kettle over a medium hot fire; let it boil slowly until the water has boiled away and the bottom of the kettle is covered with a rich brown gravy. Great care must be taken t to have the fire too strong, so that it does t burn; otherwise the bouillon will be worthless. Frequent stirring is necessary while boiling. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art techlogy to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.