Recipes > Soup > White Broth

White Broth


  • 2 pounds of the neck of veal
  • 2 ounces of salt pork
  • salt
  • 1/2 teaspoonful of pepper
  • 1 onion chopped
  • 6 whole cloves
  • 1/4 pound of macaroni
  • 1/2 quart of peeled and quartered potatoes


Cut the veal, (cost twelve cents,) in cutlets, and put it in a sauce pan with the salt pork, (cost two cents,) a level tablespoonful of salt, the pepper, onion, cloves, and half a pint of water; (the seasoning will cost about one cent;) boil these ingredients for ten minutes, stirring often enough to prevent burning, then add two and a half quarts of hot water, and skim the broth thoroughly as soon as it boils up; let it simmer for half an hour, when take up the meat, reserving it for stew, strain the broth, let it boil up again, and then put into it the macaroni, (cost four cents,) and boil it for half an hour longer. While it is boiling put the meat with the potatoes, (cost two cents,) a teaspoonful of salt, and a pint of boiling water into a sauce pan and let them cook as long as the macaroni. Serve the stew by itself, and the broth and macaroni in a soup tureen. With bread these two dishes make a good dinner, at a cost of about twenty-five cents. You can sometimes use rice or dumplings instead of macaroni.


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Twenty-Five Cent Dinners for Families of Six (1879).

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