Cookbook:Veal Gravy Soup

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Cookbook | Ingredients | Recipes Veal gravy soup is a soup made from veal.

This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.

IngredientsEdit

ProcedureEdit

  1. Garnish the bottom of the stewpan with thin pieces of lard, then a few slices of ham, slices of veal cutlet, sliced onions, carrots, parsnips, celery, a few cloves upon the meat, and a spoonful of broth.
  2. Soak it on the fire in this manner till the veal throws out its juice; then put it on a stronger fire, till the meat catches to the bottom of the pan, and is brought to a proper color.
  3. Then add a sufficient quantity of light broth, and simmer it on a slow fire till the meat is thoroughly done; add a little thyme and mushrooms.
  4. Skim and sift it clear for use.