Croutes-au-Pot

Ingredients

• one pound and a half of fresh leg of beef
• three-quarters of a pound of lean veal
• one pound of veal bones
• sixpennyworth of chicken giblets
• half an ounce of salt
• three pints and a half of cold water

Method

1. 1

   Cut the meats into squares, sprinkle with salt, and cover with cold water.

2. 2

   Bring to a boil while skimming.

3. 3

   Brown the bones and giblets in the oven, then add to the pot along with vegetables.

4. 4

   Clarify with raw beef and an egg.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 18. The excerpt below is the record exactly as published.

Croutes-au-Pot. — This is one of the best French Clear Soups, and has never been superseded by more modern varieties. For eight people take one pound and a half of fresh leg of beef, and three-quarters of a pound of lean veal, one pound of veal bones chopped small, and sixpennyworth of chicken giblets, scalded and cut up small. Cut the meat into inch 33 SOUPS squares, lay them at the bottom of a stock-pot, sprinkle with half an once of salt, and cover with three pints and a half of cold water

Cook this with the app: pantry check, scaling, and the assistant.