63. Another very Refreshing and Strengthening Veal Broth

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 240 min Total: 240 min
Status: success · extracted 6 days ago
Not a recipe: No

Ingredients (10)

two pounds of knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a calf’s foot split, and the bone taken out and chopped up
three quarts of water ↝ Water, tap [Tap water]
a good-sized onion ↝ Onions, raw [Vegetables and Vegetable Products]
one leek ↝ Leeks [Onions]
a piece of parsnip ↝ Parsnips, raw [Vegetables and Vegetable Products]
two salt-spoonfuls of salt (if allowed by the doctor, if not, the salt must be omitted) ↝ Salt, table, iodized [Spices and Herbs]
ten large leaves of sorrel, or twenty small ↝ Chard, raw [Other dark green vegetables]
one cabbage-lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
a handful of chervil ↝ Parsley, raw [Not included in a food category]

Instructions (4)

Put two pounds of knuckle of veal into a stewpan, with a calf’s foot split, and the bone taken out and chopped up, add three quarts of water, a good-sized onion, one leek, a piece of parsnip, and two salt-spoonfuls of salt (if allowed by the doctor, if not, the salt must be omitted).
Set it upon the fire, and when beginning to boil, skim, and let it simmer at the corner of the fire four hours.
Twenty minutes before passing, again skim off all the fat, and add ten large leaves of sorrel, or twenty small, one cabbage-lettuce, and a handful of chervil.
When done pass it through a sieve, when it is ready for use.

Original Text

63. Another very Refreshing and Strengthening Veal Broth.—Put two pounds of knuckle of veal into a stewpan, with a calf’s foot split, and the bone taken out and chopped up, add three quarts of water, a good-sized onion, one leek, a piece of parsnip, and two salt-spoonfuls of salt (if allowed by the doctor, if not, the salt must be omitted), set it upon the fire, and when beginning to boil, skim, and let it simmer at the corner of the fire four hours; twenty minutes before passing, again skim off all the fat, and add ten large leaves of sorrel, or twenty small, one cabbage-lettuce, and a handful of chervil, and when done pass it through a sieve, when it is ready for use. This broth is very cooling and nutritious when taken cold, as it is then quite a jelly; vermicelli, rice, &c., may be added when served hot, and the veal and calf’s foot is very excellent, eaten with parsley-and-butter or sharp sauce; but should the patient require any, it must be quite plain, with a little of the broth and only the gelatinous part of the foot.

The above also makes an excellent dinner soup, and if put in a cool place, would keep a week in winter and three days in summer.

Notes

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