Recipes > Soup > Veal Soup

Veal Soup

Ingredients

• 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

Instructions

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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Source

The International Jewish Cook Book (1919).

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