Recipes > Soup > Veal Soup

Veal Soup


  • 1 piece of veal, off the neck
  • 1 or 2 veal bones
  • 2 quarts of water
  • 1 sprig of parsley
  • 1 onion, cut up into small pieces
  • yolks of 2 eggs
  • salt and pepper


Boil veal and veal bones in two quarts of water, add parsley, onion. Strain and thicken with the yolks slightly beaten with a tablespoon of cold water. Season with salt and pepper to taste.


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The International Jewish Cook Book (1919).

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