Veal Pottage

Ingredients

• a knuckle of veal
• an onion stuck with two cloves
• a small blade of mace
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• six or eight peppercorns
• five pints of cold water

Method

1. 1

   Cut away the meat from the knuckle of veal, break the bone into pieces, and put into a stewpan with the onion, mace, parsley, thyme, bay leaf, peppercorns, and cold water.

2. 2

   Bring to a boil, skim, and let simmer gently.

3. 3

   Strain into a pan and let stand overnight.

4. 4

   Remove fat, boil vegetables in the stock, rub through a sieve, and mix with the liquor.

5. 5

   Stir in flour mixed with cream or milk, boil for a few minutes, season, and serve.

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 2161. The excerpt below is the record exactly as published.

Veal Pottage. — Cut away from a knuckle of veal all the meat that can be stewed or made useful in any waj', then break the bone into four or five pieces, and put these into a stewpan with an onion stuck with two cloves, a small blade of mace, a bunch of parsley, a sprig of thj-me, a bay -leaf, sLx or eight peppercorns. VEA ( 1061 ) VEA and a little bacon-rind. Pour over these ingre- dients five pints of cold water

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