Veal Broth

Ingredients

• the knuckle of a leg or shoulder of veal
• an old fowl
• four shank-bones of mutton
• three quarts of water
• three blades of mace
• ten peppercorns
• an onion
• a large bit of bread

Method

1. 1

   Combine all ingredients in a stewpot, simmer for four hours, strain, and remove fat.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1808. The excerpt below is the record exactly as published.

three quarts of water to them, and set them on a hot hearth close-covered ; let them simmer as gently as possible for five hours, then strain it off, and put it in a cold place. This may have the addition of a pound of beef, if approved, for flavouring. It is a remarkably good thing for people who are weak. Sippets. — On an extremely hot plate put two or three sippets of bread, and pour over them some gravy from beef, mutton, or veal, if there is no butter in the dish. Sprinkle a little salt over. Spont/c-Cake Pudding. — Pour boiling milk on six penny sponge cakes, and follow the same directions as for the bread pudding {see Bread Pudding, Light), sometimes adding a few mus- catel raisins. Half a wine-glassful of sherry, or a table-spoonful of good brandy may also be added, if approved. Tapioca Jelly. — Choose the largest sort, pom- cold water on to wash it two or three times, then soak it in fresh water five or six hours, and simmer it in the same until it becomes quite clear; then put lemon-juice, -wane, and sugar. The peel should have been boiled in it. It thickens veiy much. Tench Broth. — JIake in the same, way as eel broth. They are both very nutritious and light of digestion. Toast and Water. — Toast slowly a thin piece of bread till extremely brown and hard, but not the least black ; then plunge it into a jugful of cold water, and cover it over an hour before using. It should be of a fine brown colour before drinking it. Veal Broth (very nourishing).— Put the knuckle of a leg or shoulder of veal with verj- httle meat to it, an old fowl, and foui- shank- bones of mutton extremely well soaked and bruised, three blades of mace, ten peppercorns, an onion, a large bit of bread

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