62. Another way, more palatable

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (12)

base

the same quantity of veal as before ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a small pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half an onion ↝ Onions, raw [Vegetables and Vegetable Products]
about the same quantity of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
three pints of hot water ↝ Water, tap [Tap water]

serving suggestions

vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]
rice ↝ Rice, cooked, NFS [Rice]
arrow-root ↝ Burdock root, raw [Vegetables and Vegetable Products]
semoulina

Instructions (9)

Cut the veal into small dice.
Put the veal into the stewpan with butter, onion, carrot, turnip, celery, and salt.
Set the stewpan upon the fire, keeping the contents stirred, for about ten minutes, until the bottom of the stewpan is covered with a whitish glaze.
Add three pints of hot water.
Let the whole simmer one hour at the corner of the fire.
Skim well.
Pass it through a sieve.
Use when required.

Serving Suggestions

Serve with vermicelli, rice, arrow-root, and semoulina, as directed for mutton broth.

Original Text

62. Another way, more palatable.—Take the same quantity of veal as before, which cut into small dice (as you should cut all meat if possible), put it into the stewpan, with a small pat of butter, half an onion, about the same quantity of carrot and turnip, a little celery, and a teaspoonful of salt; set the stewpan upon the fire, keeping the contents stirred, for about ten minutes, until the bottom of the stewpan is covered with a whitish glaze, then add three pints of hot water; let the whole simmer one hour at the corner of the fire, skim well, pass it through a sieve, and use when required. This broth is most palatable and very digestible, but of course only to be given to the convalescent; it may be served with vermicelli, rice, arrow-root, and semoulina, as directed for mutton broth.

Notes

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