Veal Broth

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
about a gallon of water ↝ Water, tap [Tap water]
two ounces of rice or vermicelli ↝ Rice, cooked, NFS [Rice]
two ounces of rice or vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]

Instructions (3)

Stew a knuckle of veal in about a gallon of water.
Put in two ounces of rice or vermicelli, a little salt, and a blade of mace.
When the meat is thoroughly boiled, and the liquor reduced to about one half, it will be very good, and fit for use.

Original Text

Veal Broth.
STEW a knuckle of veal in about a gallon of water, put in two ounces of rice or vermicelli, a little ſalt, and a blade of mace. When the meat is thoroughly boiled, and the liquor reduced to about one half, it will be very good, and fit for uſe.

Notes

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