Normandy Soup

Ingredients

• three pounds of the knuckle of veal
• three quarts of cold water
• one quart of milk
• an onion
• a slice of carrot
• a slice of turnip
• a slight grating of nutmeg
• a quart of stale bread, free of crust
• two large tablespoonfuls of butter
• one of flour
• some salt and pepper

Method

1. 1

   Wash veal, boil with cold water, skim, and simmer gently for 3 hours.

2. 2

   Cook butter with onion, turnip, and carrot for 10 minutes, add to soup.

3. 3

   Mix flour with remaining butter, add to kettle with bread, nutmeg, salt, and pepper.

4. 4

   Cook slowly for 2 more hours, strain, return to kettle, add boiling milk, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 67. The excerpt below is the record exactly as published.

Normandy Soup. Normandy soup is made of three pounds of the knuckle of veal, three quarts of cold water, one quart of milk, an onion, a slice of carrot, a slice of turnip, a slight grating of nutmeg, a quart of stale bread, free of crust, two large table-spoonfuls of butter and one of flour, and some salt and pepper

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