Veal Broth. No. 2.

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.
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. Soak a knuckle of veal for an hour in cold water.
  2. Put the veal knuckle into fresh water over the fire.
  3. As the scum rises, take it off.
  4. Let it stew gently for two hours, with a little salt to make the scum rise.
  5. When it is sufficiently stewed, strain the broth from the meat.
  6. Put in some vermicelli.
  7. Keep the meat hot.
  8. As you are going to put the soup into the terrine add half a pint of cream.
Original Text
Veal Broth. No. 2. Soak a knuckle of veal for an hour in cold water; put it into fresh water over the fire, and, as the scum rises, take it off;[61] let it stew gently for two hours, with a little salt to make the scum rise. When it is sufficiently stewed, strain the broth from the meat. Put in some vermicelli; keep the meat hot; and as you are going to put the soup into the terrine add half a pint of cream.
Notes
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