Weak Veal Bouillon

Ingredients

• 1/2 lb. breast of veal
• 1 qt. of water
• 1 small carrot
• 1 tsp. of salt

Method

1. 1

   Wash the veal, cut into very small pieces, put it into the cold water and boil very slowly for 2 hours with the carrot and 1 teaspoonful of salt, then pass through a sieve and use in soups as desired.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 179. The excerpt below is the record exactly as published.

lb. breast of veal 1 qt. of water Small piece of carrot Preparation: Cut the beef and veal into small pieces, clean the pigeon carefully, remove the breast and cut up into small pieces, crush drumsticks and bones, put everything into a very clean kettle, pour over the required quantity of cold water and set aside for one hour ; then add salt and carrot, and cook slowly for 3 hours, rub through a very fine sieve, take off the fat and pour the soup carefully from the settlings. This bouillon can be served in cups, or be used in any kind of soup, as desired. No. 2— WEAK VEAL BOUILLON. Ingredients for 1 pint. % lb. breast of veal 1 qt. of water 1 small carrot 1 tsp. of salt

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