Veal Stock

Ingredients

• 4 lbs. of veal
• two quarts of water
• an onion
• a carrot
• a teaspoonful of salt

Method

1. 1

   Boil veal in water for four hours with onion, carrot, and salt.

2. 2

   Strain and remove fat when cold.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 512. The excerpt below is the record exactly as published.

VEAL STOCK.— Boil, in two quarts of water, for four hours, 4 lbs. of veal ; knuckle, neck, or breast ; the weight of meat to be reckoned without the bones ; put into the saucepan an onion and a carrot, with a tea-spoonful of salt ; strain, and take the fat off when cold. VEAL, to Mince. — Cut cold veal as fine as possible, but do not chop it. — Put to it a very little lemon-peel shred, two grates of nutmeg, some salt, and four or five spoonfuls of either a little weak broth, milk, or water ; simmer tnese gently with the meat, but take care not to let it boil ; and add a bit of butter rubbed in flour. Put sippets of thin toasted bread, cut into a three- cornered shape, round the dish. Poach- ed eggs may be served with it. VEAL, to Pot. Cold fillet makes the finest potted veal; or you may do it as follows : — Season a large slice of the fillet before it is dressed, with some mace, pepper- corns, and two or three cloves ; lay it close into a potting-pan that will just hold it, fill it up with water, aod bake it three hours , then pound it quite small in a mortar, and add salt to taste ; put a little gravy that was baked to it in pounding, if to be eaten soon otherwise only a little butter just melted. When done, cover it over with butter. VEAL, or CHICKEN, to Pot. — Pound some cold veal or white of chicken, seasoned as directed in the last article, and put layers of it with layers of ham pounded or rather shred ; press each down and cover with butter. VILA 407 VILL VEAL, to Stew a Brekst of. — Stew it gently till tender in some stock, a glass of sherry, some sweet herbs, as marjoram, lemon thyme, onions, mace, doves, pepper, salt, and a few mushrooms. When done, strain, and skim the sauce. Garnish with forcemeat balls. VEGETABLE CAUSTIC.— Burn oak or beech wood to ashes. Make a ley from them, and simmer it til) it becomes rather thicker than cream ; the evaporation may be con- tinued in the sun. Spread on leather when used. It is valuable in cancers, fistalas, scrofulous and indolent ulcers, where there is proud flesh. VEGETABLES, to Dress. — Vegetables should be carefully cleaned from insects, and nicely washed. Boil them in plenty of water, and drain them the moment they are done enough. If overboiled, they lose their beauty and crispness. Bad cooks sometimes dress them with meat ; which is wrong, ex- cept carrots with boiling beef. VEGETABLES, to Boil Green. — Be sure the water boils when you put them in. Make them boil very fast. Don't cover, but watch them ; and if the water has not slacken- ed, you may be sure they are done when they begin to sink. Then take them out immediately or the colour will change. Hard water, especially if chalybeate, spoils the colour of such vegetables as should be green. To boil them p'ccn in hard water, put a teaspoonful of salt

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