Cookbook:Veal Gravy Soup
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- 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.
- 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.
- 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.
- Skim and sift it clear for use.