Veal Broth

Ingredients

• four cups of veal broth
• one cup of cooked rice
• one tablespoonful of minced parsley

Method

1. 1

   To four cups of veal broth add one cup of cooked rice, vermicelli, or noodles with one tablespoonful of minced parsley.

2. 2

   Simmer five minutes, season to taste, and serve.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 47. The excerpt below is the record exactly as published.

one tablespoonful of minced parsley. Simmer five minutes, season to taste, and serve. Beef Broth No. i. — Season to taste the quantity of beef stock required, simmer five minutes, and serve. Beef Broth No. 2. — To four cups of beef stock add one cup of well-cooked barley, simmer five minutes, season to taste, and serve. Rice or crackers or toasted bread may be served with beef broth, if preferred to barley. Beef Tea No. i. — Beef tea is made in a somewhat different manner from soup stock, but can be very properly called plain soup. For making beef tea a cut from the round is preferable on account of its juiciness, and care should be taken to have it as fresh as possible ; and in pre- paring it the skin and fat should be all removed and the meat be cut in small pieces. It should then be put in a kettle or sauce-pan, barely covered with cold water, slightly salted, heated to the boiling point, and strained. It is then ready for use. Beef tea made according to this formula is very palat- able, and is relished by invalids when that extracted at a lower temperature is rejected. If allowed to settle the clear portion is simply a stimulant, but when served with the brown particles in it it is very nutritious. Beef Tea No. 2. — Prepare the meat as directed in last formula. Put it in a glass can or bottle and close Soup- Making. 109 tightly. Place the can or bottle on an open rest in a sauce-pan or kettle of water, cover the sauce-pan, and heat the water gradually until near boiling point. When the juice is extracted from the meat it is ready to season and serve. Beef Extract. — Broil a thick sirloin steak as directed on page 36. Put it on a hot plate, dust lightly with salt, and, after it has stood a few minutes, pierce freely with a knife, and press out the juice with the back of a hot spoon. Serve in liquid form, or moisten thin slices of toasted bread, baked potato, boiled rice, or vermicelli with it. Mutton Broth No. i. — Heat mutton stock, season to taste, and serve. Mutton Broth No. 2. — To four cups of mutton stock add one cup of boiled rice and one tablespoonful of minced parsley. Simmer five minutes, season to taste, and serve. Toasted bread or cooked barley may be served in the broth, if preferred. Veal Broth. — To four cups of veal broth add one cup of cooked rice

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