Veal Tea

Ingredients

• Stock
• One Carrot
• One Turnip
• One Onion
• One and a half ounce of Pearl Barley
• One teaspoonful of chopped Parsley

Method

1. 1

   The stock should be from a boiled knuckle of veal.

2. 2

   Soak the barley, then cook it in the stock for half an hour.

3. 3

   Shred the vegetables very finely, and allow them to cook for a quarter of an hour.

4. 4

   Just before serving put in the chopped parsley, then add the seasoning.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 77. The excerpt below is the record exactly as published.

Veal Tea. Ingredients , Stock. One Carrot. One Turnip. One Onion. One and a half ounce of Pearl Barley. Seasoning. One teaspoonful of chopped Parsley

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