Recipes > Soup > Veal Soup

Veal Soup


  • knuckle or leg of veal
  • 1 pound of ham or bacon
  • 1 head of celery
  • 3 onions
  • 1 bunch of sweet marjoram
  • 1 carrot
  • 1 turnip
  • 24 black pepper-corns
  • salt
  • small dumplings


The knuckle or leg of veal is the best for soup. Wash it and break up the bones. Put it into a pot with the ham or bacon cut into pieces, and water enough to cover the meat. A set of calf's feet, cut in half, will greatly improve it. After it has stewed slowly, till all the meat drops to pieces, strain it, return it to the pot, and put in celery cut small, onions, sweet marjoram, carrot and turnip cut into pieces, and black pepper-corns, with salt to your taste. Add some small dumplings made of flour and butter. Simmer it another hour, or till all the vegetables are sufficiently done, and thus send it to table.

You may thicken it with noodles, that is paste made of flour and beaten egg, and cut into long thin slips. Or with vermicelli, rice, or barley; or with green peas, or asparagus tops.


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Directions for Cookery, in its Various Branches (1840).

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