Recipes > Soup > Veal Soup

Veal Soup


  • 1 knuckle of veal
  • 4 quarts of water
  • pepper
  • mace
  • a few herbs
  • 1 large onion
  • 1 pint of green peas


Take the veal, and chop it into small pieces; set it on the fire with the water, pepper, mace, herbs, and onion. Stew it five or six hours; then strain off the spice, and put in the green peas until tender. Take out the small bones, and send the rest up with the soup.


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The Lady's Own Cookery Book (1844).

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