Veal Soup with Bice or Forcemeat Balls

Ingredients

• a piece of butter
• half a lemon
• rice
• mace grated over it

Method

1. 1

   Blanch the veal and keep the water.

2. 2

   Clean the meat and soak in cold water.

3. 3

   Pass the boiling water through a sieve, pour over the veal, and boil.

4. 4

   Skim the liquor, add butter, salt, and lemon.

5. 5

   Beat eggs into the liquor, mix with rice and butter.

6. 6

   Serve with forcemeat balls if desired.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2169. The excerpt below is the record exactly as published.

Veal Soup with Bice or Forcemeat Balls. — The veal is to be blanched in the usual way, but the water in which it has been seethed is not to be thrown away, as it contains some of the strength of the meat; but take out the meat, clean it, and lay it in cold water to become perfectly white. Then pass the water used in the boiling through a sieve, pour it over the veal, and boil the whole together. Having clarified the liquor by skimming, add a piece of butter, some salt, and half a lemon, which tastes excellently with rice ; on ser-ving, beat eggs into the liquor, to which add rice mixed with a piece of butter, and mace grated over it

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