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Venetian Basic Consomme

Prep Time10 mins
Cook Time2 hrs 5 mins
Course: Appetizer
Servings: 6 servings


  • 3 pounds beef and veal bones, preferably with marrow and some meat
  • 1 large onion
  • 1 carrot
  • 1 stalk celery
  • 12 cups cold water
  • Salt and freshly ground pepper to taste


  • Place the bones in a large saucepan, cover with water, bring to a boil, and boil for 5 minutes.
  • Drain and rinse the bones.
  • Put the bones in a large, clean stockpot and add the onion, carrot, celery, and cold water.
  • Bring to a simmer and cook gently, skimming the surface from time to time, for 2 hours.
  • Strain the consomme through a very fine strainer or a strainer lined with cotton cloth and season with salt and pepper.