Veal Soup Recipe
Simple and delicious veal soup recipe.
For this recipe put a knuckle of veal into three quarts of cold water, with a small
quantity of salt, and one small tablespoonful of uncooked rice.
Boil slowly, hardly above simmering, four hours, when the liquor
should be reduced to ½ the usual quantity; remove from the stove.
Into the tureen put the yolk of one egg, and stir well into it a
teacup of cream, or, in hot weather, new milk; add a piece of
butter the size of a hickory nut; on this strain the soup, boiling
hot, stirring all the time. Just at the last, beat your veal soup well for a