- 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.
The International Jewish Cook Book (1919).
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