Recipes > Soup > Veal and Rice Broth

Veal and Rice Broth


  • 1 1/2 pounds of knuckle of veal
  • 1 quart of water
  • 4 ounces of rice
  • 1 small sprig of thyme
  • parsley
  • peppercorns
  • salt


Cut up the veal, and put it on to boil in a saucepan with the water, rice, thyme, and a little parsley; season with a few peppercorns and a little salt; boil very gently for two hours.


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A Plain Cookery Book for the Working Classes (1852).

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