Potage de Veau
From Cassell's dictionary of cookery, 1892
Serves 7
Time: about six hours.
Presented as published in 1892. 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
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1307. The excerpt below is the record exactly as published.
Potage de Veau.— Take a knuckle of veal weighing about five pounds. Cut off the meat, not too closely, and break the bone into small pieces. Put these into a stewi^an with an onion, a large blade of mace, a dozen pepper- corns, a bunch of parsley, and a small sprig of thyme. Pour over all two quarts of cold water
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