Recipes > Soup > Veal Broth. No. 2

Veal Broth. No. 2


Soak a knuckle of veal for an hour in cold water; put it into fresh water over the fire, and, as the scum rises, take it off; let it stew gently for two hours, with a little salt to make the scum rise. When it is sufficiently stewed, strain the broth from the meat. Put in some vermicelli; keep the meat hot; and as you are going to put the soup into the terrine add half a pint of cream.


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The Lady's Own Cookery Book (1844).

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