Italian Soup

Ingredients

• a knuckle of veal
• four or five slices of the lean of bacon
• four carrots
• three turnips
• a large onion stuck with four cloves
• six spoonfuls of rice

Method

1. 1

   Cut the meat from the knuckle, break up the bones to make broth.

2. 2

   Layer bacon in a stewpan, add meat, vegetables, and spices.

3. 3

   Cover and stew until tender, then add broth and rice.

4. 4

   Stew for four hours, pass through a sieve, and add vermicelli before serving.

Nutrition per serving

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.

Italian Soup. Cut the meat from a knuckle of veal ; break up the bones and make a broth of them ; take four or five slices of the lean of bacon (ham is better if handy) and lay them at the bottom of the stewpan, and upon them put the meat from the knuckle, with four carrots and three turnips sliced, a few pepper- B 2 TEMPTING DISHES. corns, a large onion stuck with four cloves and some celery leaves (or celery seed) ; cover down closely, and stew till the gravy is drawn out and the vegeta- bles tender ; then pour over the broth made from the knuckle-bones and cover entirely. Add six spoon- fuls of ric

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