Veal Soup

Ingredients

• 4 pounds of the knuckle of veal
• 5 or 6 turnips
• 2 onions
• a pinch of powdered mushrooms
• 6 or 8 sliced potatoes
• 6 small dumplings
• a tablespoonful of flour or ground rice

Method

1. 1

   Cut veal into pieces, cover with cold water, and boil.

2. 2

   Skim and simmer for an hour.

3. 3

   Add turnips, onions, and celery, and simmer for another hour.

4. 4

   Mix flour with cold water, add boiling liquor, and stir into the soup.

5. 5

   Add mushrooms, potatoes, and dumplings before serving.

6. 6

   Season to taste.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 29. The excerpt below is the record exactly as published.

Veal Soup. — Cut 4 pounds of the knuckle of veal into 5 or 6 pieces, sawing through the bones. Place in a stewpan, cover with cold water, and boil. Skim and simmer for an hour. Add 5 or 6 turnips, 2 onions, and a few sticks of celery, and simmer gently for another hour. Mix a tablespoonful of flour or ground rice to a smooth paste with cold water, stir a little of the boiling liquor into it, and add it to the rest. Boil a short time longer. Half an hour before serving add a pinch of powdered mushrooms, 6 or 8 sliced potatoes ; and 10 or 15 minutes before it is served put in 6 small dumplings

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