61. Veal Broth (French method)

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 120 min Total: 120 min
Yield: 1.0 quart
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

one pound of veal from knuckle, with but very little of the bone ↝ Bockwurst, pork, veal, raw [Sausages and Luncheon Meats]
three pints of water ↝ Water, tap [Tap water]
a salt-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a small cabbage-lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
a few sprigs of chervil, if handy ↝ Parsley, raw [Not included in a food category]

Instructions (5)

Put one pound of veal from knuckle, with but very little of the bone, into a stewpan with three pints of water and a salt-spoonful of salt, place it over the fire to boil.
When boiling, take off all the scum.
Then add a small cabbage-lettuce and a few sprigs of chervil, if handy.
Let simmer slowly for two hours, it will then be reduced to about a quart.
Pass it through a sieve, letting the meat drain, and it is ready to serve.

Original Text

61. Veal Broth (French method).—The following is much recommended by French physicians:—Put one pound of veal from knuckle, with but very little of the bone, into a stewpan with three pints of water and a salt-spoonful of salt, place it over the fire to boil; when boiling, take off all the scum; then add a small cabbage-lettuce and a few sprigs of chervil, if handy; let simmer slowly for two hours, it will then be reduced to about a quart; pass it through a sieve, letting the meat drain, and it is ready to serve.

Notes

—