Veal and Rice Soup

Ingredients

• about four pounds of the knuckle of veal
• a gallon of stock made from bones
• two carrots
• a turnip
• two onions
• each stuck with one clove
• pepper
• salt
• half a pound of half-boiled rice

Method

1. 1

   Break bones and put them with veal in a stock-pot with water and trimmings.

2. 2

   Boil, skim, and add vegetables.

3. 3

   Simmer for 3 hours.

4. 4

   Remove meat, strain stock, add rice, and simmer until tender.

5. 5

   Heat veal in stock and serve hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2096. The excerpt below is the record exactly as published.

Veal and Rice Soup.— Take about four pounds of the knuckle of veal. Break up the bones, and put them with the meat into a small stock-pot with a gallon of stock made from bones, or water and any trimmings of meat or poultry that may be at hand. The knuckle- bone of a ham or a little scalded and scraped bacon-rind will be a great improvement. Let the liquor boil, skim well, and thi-ow into it two carrots, a tui-nip, two onions, each stuck with one clove, a few sticks of celery or a little celery-seed, and pcpjjer and salt. Simmer the stock very gently indeed for three hours. Take out the meat, and put it aside till wanted. Strain the liquor, and pour it into a smaller saucepan with half a pound of half -boiled rice. Let it simmer until the rice is quite tender. Cut the veal into pieces convenient for serving, let them become hot in the liquor. Pour the soup, with the rice and veal, into a tureen, and serve very hot. Time, foxu- hours. Probable cost, knuckle of veal, 5d. to 7d. per pound. Sufiicient for eight or ten persons. Veal, Bachelor's Stew of.— In order to dress veal successfully in this way there should be at hand a small saucepan with a very closely-fitting lid. Take a slice of veal from the fiUet, about two inches thick, and weighing from two to three pounds. Dis- solve a slice of fresh butter in the sauce- pan and brown the cutlet in this on both sides. Dredge it with pepper

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