Veal, Knuckle of, and Rice Soup

Ingredients

• a knuckle of veal weighing about six pounds
• a carrot
• a turnip
• a small onion
• half a dozen peppercorns
• half a head of celery
• half a blade of mace
• a tea-spoonful of salt
• four quarts of cold water
• twelve ounces of rice

Method

1. 1

   Divide the knuckle of veal into pieces and place in a stewpot with the carrot, turnip, onion, peppercorns, celery, mace, salt, and cold water.

2. 2

   Bring to a boil, remove scum, and simmer for three hours.

3. 3

   Remove meat, strain soup, add partially boiled rice, and simmer for another 45 minutes.

4. 4

   Add veal back to the soup and serve hot.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2141. The excerpt below is the record exactly as published.

Veal, Knuckle of, and Rice Soup.— Take a knuckle of veal weighing about six pounds. Divide it (sawing through the bones) into half a dozen pieces, and put these in a stewpot with a carrot, a turnip, a small onion, half a dozen peppercorns, half a head of celery, half a blade of mace, a tea-spoonful of salt, and f oiu- quarts of cold water. Bring it slowly to the boil, remove the scum carefully as it rises, and boil gently for thi-ee hours. Take out the meat, cut it into convenient-sized pieces, and put them aside for further use. Strain the soup. Put it into a clean saucepan with twelve ounces of rice

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