Knuckle of Veal Soup

Ingredients

• Cut half a pound of bacon
• a knuckle of veal
• two carrots
• two turnips
• a head of celery
• two large onions
• a doien black pepper comsy
• a bunch of thyme
• a bunch of parsley
• a bunch of sweet marjoram
• four quarts of oold water

Method

1. 1

   Layer bacon and veal, add vegetables and seasonings, cover with water, bring to a boil, skim, and simmer for four hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 3. The excerpt below is the record exactly as published.

Four quarts of cold water. Proceed as above. * Oumbo Soup, Ho. 3. Procure a knuckle of veal weigbing five or six pounds, out it in small pieces and brown it in a soup-kettle, witb two ounces of butter ; wben quite brown, add to it balf a pound of lean bam, cut in small pieces ; two large onions witb tbree cloves stuck in eacb ; two small red peppers, two grated carrots, two turnips cut in small pieces, a bead of celery ditto, and salt to your taste. Pour over tbem a pint of cold water, let all come to a boil; stir tbem frequently wben tbe vegetables begin to brown; add a quart of okras cut in slices, eigbt tomatoes peeled and sliced, and a gallon of eold water; bring to a boil, skim il well and set aside to simmer four bours, and serve. aoups. 11 *Beef Soup. Six pounds of shin of oeef, out into pieoes ; put it in a ptn with ihree ounoea of butter, brown over a good fire; take out the meat and put it in a aonp-ketUe, with four onions, four ear- rots and two heads of eelerji all chopped fine ; add a bnnoh of thyme, one of sweet maijoram, a few whole allspioe, four whole cloves, two blades of maoe, and salt and pepper to yoor taste ; pour on all fimr quarts of eold water, bring to a boil, skim well ; then set aside to simmer, elosely oovered, six or eight hours ; then strain ofT and set away. Next day take all the &t from the top, and bring it to a boil half an hour before dinner ; add to it a tablespoonfiil of browning and thicken with two teaspoons of sea-moss fiurina; boU three minutes and serve. *Amb«r Soupi Put half a pound of ham at the bottom of a soup-kettle; en this put three pounds of lean beef and two of veal; out in thin slices two large carrots, two heads of celery, two turnips and two onions; season with pepper (whole) and salt, a blade of mace and two cloves; cover the vessel elosely and set it over a sharp fire; when the meat begins to stick turn it over; con- tinue this until it begins to brown, then pour over a gallon of boiling water and set aside to simmer fbur hours ; skim it fire- quently and keep it closely covered; when donci strain it Uirough a sieve or fine cloth and set away until next day; take all the fat from the top and put it over the fire an hour before dinner ; when it boils stir into it a quarter of a box of gelatine that has soaked for an hour in a teacup of cold water; give a boil up and serve. * Brown Soup of Ohiekena. Out up a pair of fowls as for stewing ; season with pepper and salt and dust witih flour ; melt in a pan three ounces of butter, lay the chickens in and fry them brown ; turn all into a soup-kettle, pour over them four quarts of cold water, add two carrots, two heads of celery, one onion and three large tomatoes, all eut fine (if in winter, half a can of tomatoes), three cloves 12 COOKER Y FROM E2CFEEIENCE. and t blade of maoe ) bring to a boil, skim well, set ande to simmer three hours ; add a tablespoonfid of browning, stinda through a oollender and serve. * Yermioelli Boup. Prooure a shin of beef, ont in three or four pieees, wash it ▼ery olean and put it in a soup-kettle, with any trimmings you may have of meat or poultry, suoh as neeks, gizzards, livers or feet ; put on them a gallon of oold water, season with pepper and salt ; add a large earrot grated, a head of celery, two tur- nips and two onions, a bunoh of pot>herbs and half a can of tomatoes or three or four ripe tomatoes cut up ; bring to a boU, skim well and then set aside to simmer for five hours, or more, if the meat is not boiled from the bones ; then strain off and set away until next day ; then take off all the fat and set it over the fire an hour before dinner ; when it boils, add a quarter of a pound of either maocaroni or vermicelli, broken short; b<nl fifteen minutes after this is in it, and serve. * Xutton Soup. Four pounds of neck of mutton ; put it in a soup-kettle with three quarts of oold water, two turnips, four tomatoes and a large onion, salt and pepper, and two tablespoonsftd of pearl barley 5 bring to a boil, skim off the fat and scum, and set aside to sim- mer slowly for three houxs. Keep the vessel doeely covered. « ^Knueklo of Teal Soup Out half a pound of bacon into thin slices, and lay them cm the bottom of a soup kettle; on these lay a knuckle of veal weighing fbur or five pounds, having first chopped the bone in three or four places; add two carrots, two turnips, and a head of celery, all cut in pieoes; two large onions with three eloves ■tuck in each, a doien black pepper oomSy and a bunch each of thyme, parsley and sweet marjoram ; pour over them four quarts cf oold water, let it come to a boU, skim it, and set aside to rimmer slowly, dosely Dovered, for four hours; when done, •tnin through a cullender, thicken with a couple of table- sours. 13 •poonsful of browned floor mixed in oold water, add a table- spoonAil of Worcestershire sanoe, and a wine glass of tomato eatsnp, boil up and serre. * Julienne Soup. Procure five or six pounds of lean beef, season with salt only, and put it in a soup-kettle with five quarts of cold water, bring it to a boil, then set aside and simmer, closely covered for six or eight hours, or until the meat falls from the bones ; strain it and set it aside until next day, when carefully remove all the fiit from the top, add a pint of cold water, one carrot cut in small pieces, one turnip ditto, one potato sliced thin, two onions in rings, five tomatoes peeled and cut up, and half a teacup of barley; bring all to a hard boil, then simmer slowly, closely covered fi)r three hours, season to the taste with pepper and salt, or leave out the barley and add one root of celery out into very small pieces. * Pepper Pot Wash and scrape six or seven pounds of tripe, put it in a large kettle or pot, with a gallon of oold water, and boil it slowly for six or eight hours, or until a straw will run through it. In another vessel simmer slowly a knuckle of veal, with water to oover (put on it cold), until the meat separates from the bones ; then strain and set aside the broth. When the tripe is done, take it out of the water and put it away until next day ; pour the water it was boiled in, into a stone pot or pan, and mix with it the broth the veal was cooked in, and set aside until next day; then take all the fat from the top of the broth, and put it over the fire an hour before dinner ; cut the tripe into pieces half an inch square and put it in the broth. Peel, wash and cut into dice the same size as the tripe three or four potatoes, and add them to the tripe, with a tablenspoonful of sweet marjoram rubbed fine, a bunch of parsley

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