Recipes > Soup > Veal Broth. No. 4

Veal Broth. No. 4

Excellent for a Consumption


  • knuckle of veal
  • 1/2 pound of raisins of the sun, stoned
  • bottoms of 2 manchets
  • 1 1/2 nutmegs sliced
  • a little hartshorn
  • brown sugar-candy
  • rose-water
  • juice of a lemon


Boil the knuckle of veal in a gallon of water; skim and put to it the raisins, and the bottoms of the manchets, with the nutmeg, and hartshorn. Let it boil till reduced to half the quantity; then pound it all together and strain. Add some brown sugar-candy, some rose-water, and also the juice of a lemon, if the patient has no cough.


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The Lady's Own Cookery Book (1844).

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