272. KNUCKLE OF VEAL AND RICE SOUP

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Optional additions
Instructions (20)
  1. Place the knuckle of veal (cut into four pieces, saving the bones) in a small stockpot with two calf's-feet and a partridge (roasted for a quarter of an hour).
  2. Add three quarts of common broth or water to the pot.
  3. Put the soup on the stove-fire to boil, skim it well.
  4. Garnish the soup with one carrot, one turnip, an onion with four cloves inserted, and one head of celery.
  5. Add a little salt and a few peppercorns.
  6. Allow the soup to boil gently by the side of the stove-fire for about three hours.
  7. Carefully remove the partridge, the calf's-feet, and the glutinous pieces of veal from the pot and place them on a dish to cool in the larder.
  8. Strain the broth through a napkin into a stewpan.
  9. Remove all fat from the broth.
  10. Add half a pound of Carolina rice (blanched or parboiled) to the broth.
  11. Allow the rice to boil gently in the broth until nearly done.
  12. Cut the fillets of partridge into pieces about an inch in length and a quarter of an inch wide.
  13. Cut the glutinous parts of the veal and the inner tendons of the calf's-feet into similar sized pieces as the partridge.
  14. Add the cut meat and tendons to the broth with the rice.
  15. Boil the mixture together for five minutes.
  16. Send to table.
Optional additions
  1. For a variation, add a pint of green-peas to the soup.
  2. Boil the green-peas for a few minutes before serving.
  3. Place the boiled green-peas in the tureen before pouring in the soup.
  4. Alternatively, asparagus points may be used for the same purpose.
Original Text
272. KNUCKLE OF VEAL AND RICE SOUP. TAKE a good-sized knuckle of fresh veal, cut it into four pieces—saving the bones through. Place the pieces in a small stockpot with two calf's-feet, a partridge (an old one will do) that has been roasted for a quarter of an hour; to these add three quarts of common broth or water. Put the soup on the stove-fire to boil, skim it well, garnish it with one carrot, one turnip, an onion in which has been inserted four cloves, and one head of celery; also a little salt and a few pep-percorns. Having allowed the soup to boil gently by the side of the stove-fire for about three hours, proceed with care to take up the par-tridge, the calf's-feet, and also the glutinous pieces of veal, which place on a dish to cool in the larder. Then pass the broth through a napkin into a stewpan, and after having taken off every particle of fat, add to it half a pound of Carolina rice, which must be blanched or parboiled for the purpose. Allow the rice to boil gently in the broth till it is nearly done, then cut the fillets of partridge into pieces about an inch in length and a quarter of an inch wide, take the glu-tinous parts of the veal and the inner tendons of the calf's-feet, and cut these also in pieces in a similar manner to the partridge; put the whole into the broth with the rice, and after boiling them together for five minutes send to table. This kind of soup may be also finished with the addition of a pint of green-peas, which must be boiled a few minutes before serving up the soup, and placed in the tureen previously to pouring in the soup. Asparagus points may be used for the same purpose.
Notes
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