Stcliy anx Chonx Nonveanx

Ingredients

• Y4 chicken
• 1 pound shank of beef
• a small shank of veal
• 2 ounces lean salt pork
• 2 white onions
• 1 ounce butter
• 1 quart of the soup
• 1 fine-cut leek
• 1 carrot
• a little white celery
• 1 teaspoonful salt
• 3 fresh sausages

Method

1. 1

   Place a soup kettle with chicken, giblets, beef, and veal over the fire.

2. 2

   Add salt pork and cover with cold water.

3. 3

   Boil until the meat is done.

4. 4

   Chop onions and cook in butter until light brown, then add flour and broth.

5. 5

   Simmer for 15 minutes.

6. 6

   Cut cabbage into quarters, boil with sugar, then drain.

7. 7

   Add soup, leek, carrot, and celery, and boil until tender.

8. 8

   Before serving, lay sausages on top of the cabbage and cook until done.

9. 9

   Remove, slice, and combine with the cabbage in a tureen.

10. 10

    Pour remaining broth over and add parsley.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 36. The excerpt below is the record exactly as published.

Stcliy anx Chonx Nonveanx,— Place a soup kettle with Y4 chicken, the giblets, 1 pound shank of beef, and a small shank of veal, over the fire; add 2 ounces lean salt pork, cover with cold water, and boil till the meat is done ; chop fine 2 white onions, place them in a saucepan with 1 ounce butter, cook until light brown, then add 7^ tablespoonful fiour, stir for few minutes ; add 2 quarts of the above broth, and boil slowly 15 minutes ; draw it to side of stove to simmer slowly. Cut a small head of cabbage into quarters, place it in saucepan with boiling water, and 1 tablespoon- ful sugar over the fire, boil 5 minutes ; then drain off the water ; add 1 quart of the soup, 1 fine-cut leek, 1 carrot, and a little white celery; season with 1 teaspoonful salt, cover and boil till tender* Twenty minutes before serving lay 3 fresh sausages

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