Knuckle of Veal, or Shin or Leg of Beef, Soup (No. 193)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 240 min Total: 240 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
Instructions (21)
  1. Cut half a pound of bacon into slices about half an inch thick.
  2. Lay the bacon at the bottom of a soup-kettle, or deep stew-pan.
  3. Place the knuckle of veal on top of the bacon, having first chopped the bone in two or three places.
  4. Add two carrots, two turnips, a head of celery, two large onions (with two or three cloves stuck in one of them), a dozen corns of black pepper, the same of Jamaica pepper, and a good bundle of lemon-thyme, winter savoury, and parsley.
  5. Just cover the meat with cold water.
  6. Set it over a quick fire until it boils.
  7. Skim it well.
  8. Remove the soup-kettle to the side of the fire.
  9. Let it stew very gently until it is quite tender, about four hours.
  10. Take out the bacon and veal.
  11. Strain the soup and set it by in a cool place until needed.
  12. When ready to serve, take off the fat from the surface of the liquor.
  13. Decant the soup (keeping back the settlings at the bottom) into a clean pan.
For thickened soup
  1. Put three table-spoonfuls of the fat taken off the soup into a small stew-pan.
  2. Mix the fat with four table-spoonfuls of flour.
  3. Pour a ladleful of soup to the fat and flour mixture.
  4. Mix thoroughly with the rest of the soup by degrees.
  5. Boil until smooth.
Finishing the soup
  1. Cut the meat and gristle of the knuckle and the bacon into mouthfuls.
  2. Put the cut meat and bacon into the soup.
  3. Let them get warm.
Original Text
Knuckle of Veal, or Shin or Leg of Beef, Soup.—(No. 193.) A knuckle of veal of six pounds weight will make a large tureen of excellent soup, and is thus easily prepared: cut half a pound of bacon into slices about half an inch thick, lay it at the bottom of a soup-kettle, or deep stew-pan, and on this place the knuckle of veal, having first chopped the bone in two or three places; furnish it with two carrots, two turnips, a head of celery, two large onions, with two or three cloves stuck in one of them, a dozen corns of black, and the same of Jamaica pepper, and a good bundle of lemon-thyme, winter savoury, and parsley. Just cover the meat with cold water, and set it over a quick fire till it boils; having skimmed it well, remove your soup-kettle to the side of the fire; let it stew very gently till it is quite tender, i. e. about four hours; then take out the bacon and veal, strain the soup, and set it by in a cool place till you want it, when you must take off the fat from the surface of your liquor, and decant it (keeping back the settlings at the bottom) into a clean pan. If you like a thickened soup, put three table-spoonfuls of the fat you have taken off the soup into a small stew-pan, and mix it with four table-spoonfuls of flour, pour a ladleful of soup to it, and mix it with the rest by degrees, and boil it up till it is smooth. Cut the meat and gristle of the knuckle and the bacon into mouthfuls, and put them into the soup, and let them get warm. Obs. You may make this more savoury by adding catchup (No. 439), &c. Shin of beef may be dressed in the same way; see Knuckle of Veal stewed with Rice (No. 523).
Notes
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