Herb Soup (Potage aux Herbes potageres) a la Printaniere

Ingredients

• four to six pounds of veal
• three quarts of hot water
• pepper
• salt
• half cup tomato juice
• two tablespoons of the lettuce

Method

1. 1

   Cook veal with water, onions, carrots, pepper, and salt for three hours.

2. 2

   Remove meat, strain broth, and add tomato juice.

3. 3

   Simmer with diced vegetables until done, then add lettuce and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 51. The excerpt below is the record exactly as published.

erb Soup (Potage aux Herbes potageres ) a la Printaniere Is a soup made from white stock, about four to six pounds of veal, neck, and knuckle. Put in three quarts of hot water with onions, carrots, pepper, and salt. Let cook about three hours; take out the meat which can be used for croquettes, etc. Remove the fat; strain the broth through a fine sieve; add half cup tomato juice; let come to a boil. Add vegetables, such as carrots and onions, cut in small dices, to the soup; let simmer until the vegetables are done; skim three or four times during that time. When ready, add some chopped lettuce — two tablespoons of the lettuce

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