Cookbook:Veal Gravy Soup

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.

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

This page incorporates text from the public domain 1881 Household Cyclopedia.

Ingredients

• Lard
• Ham
• Veal cutlet
• Onions
• Carrots
• Parsnip
• Celery
• Thyme
• Mushrooms

Procedure

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.