Veal Soup

Ingredients

• a knuckle of veal
• a dozen potatoes
• one onion
• a large handful of rice
• one pint of milk
• two tablespoonfuls of flour
• a small piece of butter

Method

1. 1

   Boil the knuckle of veal for three hours.

2. 2

   Add the potatoes and rice, and boil for another hour.

3. 3

   Remove the veal and potatoes, season the soup, and cut the veal and potatoes into small pieces.

4. 4

   Thicken the milk with flour, add butter, and pour over the veal and potatoes.

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 76. The excerpt below is the record exactly as published.

VEAL SOUP. Boil a knuckle of veal three hours, add a dozen potatoes, one onion and a large handful of rice, and boil another hour. Take out the veal and potatoes and season the soup to taste. Then cut up the veal and potatoes in rather small pieces, and season with pepper, salt, and a little vinegar. Take one pint of milk, or of milk and water, thicken it with two tablespoonfuls of flour; when it boils add a small piece of butter

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