Veal Soup

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Chop the veal knuckle into small pieces.
  2. Set the veal on the fire with four quarts of water, pepper, mace, a few herbs, and one large onion.
  3. Stew it for five or six hours.
  4. Strain off the spice.
  5. Put in a pint of green peas and cook until tender.
  6. Take out the small bones.
  7. Send the rest up with the soup.
Original Text
Veal Soup. Take a knuckle of veal, and chop it into small pieces; set it on the fire with four quarts of water, pepper, mace, a few herbs, and one large onion. Stew it five or six hours; then strain off the spice, and put in a pint of green peas until tender. Take out the small bones, and send the rest up with the soup.
Notes
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