A very nourishing Veal broth

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

the knuckle of a leg or shoulder of veal, with very little meat to it ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
an old fowl
four shankbones of mutton extremely well soaked and brushed ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
ten peppercorns
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a large bit of bread ↝ Bread, vegetable [Yeast breads]
three quarts of water ↝ Water, tap [Tap water]

Instructions (5)

Put the knuckle of a leg or shoulder of veal, with very little meat to it, an old fowl, and four shankbones of mutton extremely well soaked and brushed, three blades of mace, ten peppercorns, an onion, and a large bit of bread, and three quarts of water, into a stewpot that covers close.
Simmer in the slowest manner after it has boiled up, and been skimmed.
Alternatively, bake it.
Strain and take off the fat.
Salt as wanted.

Original Text

A very nourishing Veal broth.

Put the knuckle of a leg or shoulder of veal, with very little meat to it, an old fowl, and four shankbones of mutton extremely well soaked and brushed, three blades of mace, ten peppercorns, an onion, and a large bit of bread, and three quarts of water, into a stewpot that covers close, and simmer in the slowest manner after it has boiled up, and been skimmed; or, bake it; strain and take off the fat. Salt as wanted.

Notes

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