Veal Broth (No. 191)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

A knuckle of veal ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
receipt for beef broth (No. 185) ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
No. 191

Instructions (2)

Manage the veal knuckle as directed in the receipt for beef broth (No. 185).
Take care not to let the veal catch any colour, as this and the following and richer preparation of veal, are chiefly used for white soups, sauces, &c.

Original Text

Veal Broth.—(No. 191.)

A knuckle of veal is best; manage it as directed in the receipt for beef broth (No. 185), only take care not to let it catch any colour, as this and the following and richer preparation of veal, are chiefly used for white soups, sauces, &c.

To make white sauce, see No. 364.

Notes

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