Veal Broth
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 7. The excerpt below is the record exactly as published.
VEAL BROTH T>OIL gently four pounds of knuckle of veal until all the good is out of the meat. Strain it and add one handful of rice. Let this cook in the broth. Add at the last minute a little chopped parsley
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