Veal Soup

Ingredients

• 2 pounds of veal
• some soup bones
• 1 leek
• 1 sliced onion
• add salt
• 1 tablespoonful butter
• 1 tablespoonful flour
• a little nutmeg
• some fine-chopped parsley

Method

1. 1

   Place veal and bones in a saucepan with water, add salt, leek, onion, and bouquet.

2. 2

   Boil until veal is done, remove meat, cut into pieces, and return to tureen.

3. 3

   Prepare a roux with butter and flour, add to soup, boil, season, and serve with parsley.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 17. The excerpt below is the record exactly as published.

, tablespoonful butter and Yg tablespoonful lard or fat in a saucepan ; add the kidneys and Y2 cupful fine-cut carrots, the same of onions ; let this cook 15 minutes, stirring frequently ; then add 3 pints boiling water and a bouquet; cover and boil slowly 1 hour ; then strain the soup ; cut the kidney slices into fine strips ; add them to the soup ; season to taste with salt and pepper, then serve. Giblet Soup. — Pour boiling water over 2 chicken feet; let them lay 1 minute ; then take them out, remove the skin and wash them well in cold water ; place the feet with the giblets and neck of chicken in saucepan ; add 3 pints cold water, 1 teaspoonf ul salt ; set the saucepan over moderate fire ; as soon as it boils add 1 onion and a small bouquet ; cover and boil slowly lYs hour ; then strain the soup into a clean saucepan ; return it to the fire again, and when it boils sprinkle in 1 tablespoonful farina ; then melt Ys table- spoonful butter, add Ys tablespoonful flour, stir until it foams ; then add it to the soup, boil 10 minutes; add a little finely-chopped parsley, and serve. (Do not allow the soup to boil with the parsley.) In place of farina, 1 tablespoonful boiled rice may be added, or sponge dumplings may be boiled in the soup ; also forcemeat balls, marrow balls, farina balls, or mix 1 well-beaten egg with Y4 tea- spoonful butter and 1 tablespoonful fiour; pour this slowly into boiling soup and cook 5 minutes ; also fine-cut nudles may be boiled in it Mutton Soup. — Wash a neck of mutton, put it in a saucepan SOUPS, Bto. 28 with 2V9 quarts cold water ; as soon as it boils add Vt cupful fine^cut celerjy 2 onions, 1 leek, and Ys tablespoon! ul salt ; cover and boil until the meat is tender. In the meantime place a saucepan with 3 tablespoonf uls barley, covered with cold water, over the fire ; cook until tender. Shortly before serving take out the meat ; strain the soup ; cut the meat into small pieces, return it to the soup ; add the barley ; season to taste with salt, and serve. Yeal Soup. — Place 2 pounds of veal and some soup bones in a saucepan over the fire ; cover with cold water ; add salt, 1 leek, 1 sliced onion, and a bouquet, and boil slowly till the veal is done ; then take out the meat and cut it into pieces ; lay it in the tureen ; boil the bones a little while longer. In the meantime melt 1 table- spoonful butter in a saucepan, stir in 1 tablespoonful flour, and as soon as the flour has absorbed all the butter add it to the soup. After boiling the soup for 20 minutes longer, strain, season to taste with salt and a little nutmeg, pour it in the tureen over the meat ; add some fine-chopped parsley

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