Veal, Knuckle of, Soup

Ingredients

• a knuckle of veal weighing about six pounds
• half a pound of bacon
• a carrot
• a turnip
• a bunch of parsley
• a sprig of thyme
• a few sticks of celery
• two large onions
• three cloves
• a tea-spoonful of peppercorns
• cold water

Method

1. 1

   Break the knuckle bone in several places.

2. 2

   Place bacon in a stewpan, add veal, carrot, turnip, parsley, thyme, celery, onions with cloves, and peppercorns.

3. 3

   Barely cover with cold water, boil, skim, then simmer until tender.

4. 4

   Strain soup, let cool, and remove fat before serving.

5. 5

   Can be thickened with vermicelli, macaroni, or rice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2143. The excerpt below is the record exactly as published.

Veal, Knuckle of, Soup.— Take a knuckle of veal weighing about six pounds, and break the bone in three or four places. Put half a pound of bacon in slices half an inch thick at the bottom of a stewpan, place the meat on this, and add a carrot, a turnip, a bunch of jjarsley, a sprig of thyme, a few sticks of celery, two "large onions with three cloves stuck in them, and a tea-spoonful of pepper- corns. Barely cover the ingredients with cold water

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