Veal Broth (Bouillon de Veau)

Ingredients

• 3 lbs. knuckle or neck of veal
• 2 qts. cold water
• 2 table-sps. whole rice
• 1 or 2 sticks of celery
• 1 or 2 onions
• 1 egg
• Seasoning

Method

1. 1

   Wipe the meat with a damp cloth and put it into a saucepan with the cold water.

2. 2

   Add a little salt and the washed rice.

3. 3

   Bring slowly to the boil, skim thoroughly, and add the washed celery and whole onions.

4. 4

   Simmer slowly for 2.5 to 3 hours, skimming when necessary.

5. 5

   Remove the veal to serve separately, beat the broth with a wire whisk, season to taste, and add the beaten egg gradually while stirring.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 74. The excerpt below is the record exactly as published.

Veal Broth (Bouillon de Veau) 3 lbs. knuckle or neck of veal. 2 qts. cold water. 2 table-sps. whole rice. 1 or 2 sticks of celery. 1 or 2 onions. 1 egg- Seasoning

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