Recipes > Soup > Veal Soup

Veal Soup


  • veal soup bone
  • salt
  • pepper
  • 1/2 teaspoonful (scant) celery seed
  • 1/2 cup rice
  • 1 medium-sized potato
  • 2 good-sized onions
  • 1 egg, well-beaten
  • 1/2 cup milk
  • 1 tablespoon flour


Put a veal soup bone over the fire in one gallon of cold water; skim carefully as it comes to a boil.

After it has boiled one hour, season it with salt and pepper and celery seed.

In another half hour, put in rice, potato (cut in dice or thin slices), onions (sliced fine); let boil one-half hour longer.

When ready to serve add egg, milk, flour; let come to a boil, and serve.


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Attributed to Mrs. Samuel Bartram.


Recipes Tried and True (1894).

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