gluten-freedairy-freenut-free
Potage de Veau
From The household gas cookery book, 1900
Serves 4
Fried crusts can be served separately.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- a knuckle of veal weighing about 5 lbs.
- an onion
- a large blade of mace
- a dozen peppercorns
- a bunch of parsley
- a small sprig of thyme
- 2 quarts of cold water
Method
Cut meat from the knuckle and break the bone.
Simmer with onion, mace, peppercorns, parsley, thyme, and water for five hours.
Strain, cool, and remove fat.
Reheat with vegetables and serve.
Nutrition per serving
59Calories
2 gProtein
8 gCarbs
3 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 13. The excerpt below is the record exactly as published.
Potage de Veau. — Take a knuckle of veal weighing about 5 lbs. Cut off the meat, not too closely, and break the bone into small pieces. Put these into a stew-pan with an onion, a large blade of mace, a dozen peppercorns, a bunch of parsley, and a small sprig of thyme. Pour over all 2 quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.