Rice and Veal Broth

Ingredients

• two pounds of knuckle of veal
• two quarts of cold water
• four ounces of washed rice
• half a blade of mace
• a little thyme
• pepper to taste
• salt to taste

Method

1. 1

   Put veal in a saucepan, cover with cold water, and bring to a boil.

2. 2

   Add rice, mace, thyme, pepper, and salt.

3. 3

   Simmer for at least two hours.

4. 4

   Serve broth in a tureen with rice; meat can be served separately with parsley sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 21. The excerpt below is the record exactly as published.

Rice and Veal Broth. — Put two pounds of knuckle of veal into a saucepan and pour over it two quarts of cold water ; when it comes to the boil add four ounces of washed rice, half a blade of mace, a little thyme, pepper and salt to taste, and let it simmer for at least two hours. Serve the broth in a tureen with the rice. The meat may be served as a separate dish, with some white parsley sauce. Croute-au-Pot. — Take two pounds of the shin of beef, one marrow bone, tied up in muslin to retain the marrow ; add three quarts of water and salt to taste. Stand it on the gas stove, and as soon as it begins to simmer skim the surface carefully, and then add three small carrots, one turnip, three leeks (but not the green part), one large onion, the heart of one small cabbage, two cloves, one clove of garlic. All these vegetables must be cleansed and washed. Stand the pot on the smallest gas jet, so that it gently simmers for four to five hours. Have ready some dried crusts of bread or toast biscuits, which place in the soup tureen. Pour the soup over and serve. Vegetable Marrow Soup. — Remove the seeds from two small marrows or one large one; cut them into small pieces, not too small. Put them into a sauce¬ pan with a little stock, salt, pepper, and a little grated nutmeg to taste. When cooked pass through a hair GAS COOKERY BOOK. 43 sieve. For two pints of pulp take 2 ounces of butter, 2 ounces of flour, 1 pint of milk; make a white sauce; add the pulp, half a gill of cream; stir it in gradually with the soup until done. Onion Soup. — Peel and cut ten large onions into small pieces. Put them into a stewpan with \ lb. of butter, and fry until a nice golden colour; mix four tablespoonfuls of flour in water, and fill up to three pints; let it boil gently until the onions are quite soft and the soup fairly thick. Season with salt and pepper to taste

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