German Veal Broth

Ingredients

• Cut up 2 pounds of the knuckle of veal
• and cook it in 3 quarts water
• with i carrot
• i onion
• I clove
• salt
• pepper
• parsley
• thyme
• and thyme.
• To j}i quarts of this stock
• add }( pound cooked vermicelli
• a tablespoonful of chopped parsley
• a pinch of nutmeg
• and the yolk of an egg
• blended with half a cup of milk

Method

1. 1

   Cut veal and cook in water with carrot, onion, clove, salt, pepper, parsley, and thyme for 4 hours.

2. 2

   Cool, skim, and strain.

3. 3

   Add cooked vermicelli, parsley, nutmeg, and egg yolk blended with milk.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 11. The excerpt below is the record exactly as published.

GERMAN VEAL BROTH. Cut up 2 pounds of the knuckle of veal and cook it in 3 quarts water, with i carrot, i onion, I clove, salt, pepper, parsley, and thyme. Simmer for 4 hours. Cool, skim, and strain it. To j}i quarts of this stock add }( pound cooked ver- micelli, a tablespoonful of chopped parsley, a pinch of nutmeg, and the yolk of an egg blended with half a cup of milk

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