Cassell's dictionary of cookery

Veal Soup ( a Geiman recipe) .—Should the breast of veal be chosen, allow one pound to every quart of water ; in the case of knuckle of veal, allow two pounds to the quart. Let the water come slowly to the simmering point, add salt, and skim well ; continue simmering for at least two hours. Add rice, sago, or klosse to give the soup substance. Ten minutes before sending to table, add in small pieces cauliflower, scorzonera, or asparagus, previously cooked. Finely-minced chives may be thrown in the last thing, or an onion may be boiled in the soup, and taken out before the other vegetable is added. Veal Soup (a plain family dish). — Take about four pounds of the knuckle of veal, and cut it into five or six pieces, sawing through the bones neatly. Put these in a stewpan, pour over them as much cold water as will freely cover them, and let the liquor boil. Skim carefully, draw it to the side, and let it simmer for an hour. Throw in with it five or six turnips, two onions, and a few outer sticks of celery, and let it simmer gently for another hour. Mix a table-spoonful of flour or ground rice to a smooth paste with cold water, stir a little of the boiling liquor into it, and add it to the rest. Let it boil a short time longer. Half an hour before the soup is to be served throw into it a pinch of powdered mushrooms, six or eight sliced potatoes; and ten or fifteen minutes before it is served put in half a dozen small dumplings. Add pepper and salt to taste. Serve the veal on a dish with the dumplings and vegetables round it, and send the soup to table in a tureen. If liked, a little sugar browning may be added to the soup to colour it. Time, three hours to simmer the soup. Probable cost, 2s. 8d. Suflicient for seven or eight persons. Veal Soup with Rice or Forcemeat Balls. — The veal is to be blanched in the usual way, but the water in which it has been simmered is not to be thrown away, as it contains some of the strength of the meat; but take out the meat, clean it, and lay it in cold water to become perfectly white. Then pass the water used in the boiling through a sieve, pour it over the veal, and boil the whole together. Having clarified the liquor by skimming, add a piece of butter, some salt, and half a lemon, which tastes excellently with rice ; on ser-ving, beat eggs into the liquor, to which add rice mixed with a piece of butter, and mace grated over it : it makes a very beautiful strong soup. When forcemeat balls are used instead of the rice, they should be boiled in a basin, and added to the soup, along with the meat and vegetable roots ; beating up the soup with eggs, and grating nutmeg over it. — Ude. Veal Stew. — Take about four pounds of veal, the chump end of the loin, or part of the leg, or a portion of the breast from which the bones have been removed will answer excellently for the purpose. Cut it into neat pieces about two inches square, or if preferred let it VEA ( 1065 ) VEA