Veal Stock

Ingredients

• 1 lb. lean veal cut in pieces
• a couple of onions, sliced
• 3/4 lb. ham chopped up small
• 1 pint common stock cold and perfectly free from fat
• 2 quarts cold common stock
• 1 knuckle veal
• or 2 calves' feet
• a couple of carrots
• head of celery
• thyme
• mace
• pepper
• salt

Method

1. 1

   Toss a couple of onions, sliced, and 1 lb. lean veal cut in pieces in a saucepan with some butter until they assume a light color, then add 3/4 lb. ham chopped up small, and moisten with 1 pint common stock cold and perfectly free from fat.

2. 2

   Let the liquor reduce almost to a 'glaze' — then add 2 quarts cold common stock, 1 knuckle veal, or 2 calves' feet, a couple of carrots, head of celery, parsley, bay leaf, thyme, mace, pepper and salt, all in due proportion.

3. 3

   After boiling 2 or 3 hours, strain free from fat.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 45. The excerpt below is the record exactly as published.

Veal stock — Toss a couple of onions, sliced, and 1 lb. lean veal cut in pieces in a saucepan with some butter until they assume a light color, then add 3^ lb. ham chopped up small, and 96 stocks. 97 moisten with 1 pint common stock cold and per- fectly free from fat. Let the liquor reduce almost to a "glaze" — then add 2 quarts cold common stock, 1 knuckle veal, or 2 calves' feet, a couple of carrots, head of celery, parsley, bay leaf, thyme, mace, pepper and salt

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