Veal Soup (recipe) - Revision history

Ladyadele: /* Method */

2008-11-02T20:32:51Z

Method

← Older revision		Revision as of 06:32, 3 November 2008
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	== Method ==		== Method ==
			# In a large pot, sauté the onions in butter until translucent.
	# Soak the dried vegetables overnight.
	# Chop the onions finely and sauté in butter within a large pot until they are clear.
	# Add the other ingredients and bring to the boil.		# Add the other ingredients and bring to the boil.
	# Turn down heat and ~~simmer~~ for a two hours or a ~~bit~~ ~~more~~ ~~(depending~~ on ~~volume)~~ ~~with~~ the ~~lid on~~.		# Turn down the heat and put on the lid. Simmer for a two hours or until the meat is readily removed from the bones.
	# It has been cooking long enough when the meat is readily removed from the bones without the cartilage dissolving.
	# Remove all the bones and gristle.		# Remove all the bones and gristle.

	This can ~~readily~~ be made ~~the previous~~ day, ~~and~~ ~~the~~ ~~excess~~ ~~fat removed (if desired) when it is cold. Reheats readily~~. Serves ~~about~~ 60		This can be made a day in advance and reheated. Serves ~60.

	[[category:recipes]]		[[category:recipes]]

2008-11-02T20:29:32Z

Ingredients

2008-11-02T20:29:19Z

Ingredients

← Older revision		Revision as of 06:29, 3 November 2008
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	== Ingredients ==		== Ingredients ==
	* 2 cups of dried mixed [[soup]] [[vegetables]]		* 2 cups of dried mixed [[soup]] [[vegetables]], soaked overnight
	* 5 [[onions]]		* 5 [[onions]], finely chopped
	* 200g [[butter]]		* 200g [[butter]]
	* 1.25l. [[beef]] [[stock]]		* 1.25l. [[beef]] [[stock]]

2008-11-02T20:28:33Z

Ingredients

← Older revision		Revision as of 06:28, 3 November 2008
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	* 1 tsp fresh ground black [[pepper]]		* 1 tsp fresh ground black [[pepper]]
	* 3 [[garlic]] cloves, crushed		* 3 [[garlic]] cloves, crushed
	* two [[bay ~~leaves~~ \|bay ~~leaf~~]]		* two [[bay leaf \|bay leaves]]
	* 1/4 tsp mace		* 1/4 tsp mace

2008-11-02T20:28:15Z

Ingredients

← Older revision		Revision as of 06:28, 3 November 2008
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	* 2 cups of dried mixed [[soup]] [[vegetables]]		* 2 cups of dried mixed [[soup]] [[vegetables]]
	* 5 [[onions]]		* 5 [[onions]]
	* ~~200 g~~ [[butter]]		* 200g [[butter]]
	* ~~5 cups~~ [[beef]] [[stock]]		* 1.25l. [[beef]] [[stock]]
	* ~~25 cups~~ water		* 6.25l water
	* 2.2 ~~kg of~~ [[veal]] bones		* 2.2kg [[veal]] bones
	* 1 ~~teaspoon~~ fresh ground black [[pepper]]		* 1 tsp fresh ground black [[pepper]]
	* 3 ~~cloves of crushed~~ [[garlic]]		* 3 [[garlic]] cloves, crushed
	* two [[bay ~~leave~~]]s		* two [[bay leaves \|bay leaf]]
			* 1/4 tsp mace
	* 2 good pinches of powdered [[mace (spice)\|mace]]

	== Method ==		== Method ==

2006-10-31T12:13:46Z

Method

← Older revision		Revision as of 22:13, 31 October 2006
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	== Method ==		== Method ==
	# Soak the dried vegetables overnight.		# Soak the dried vegetables overnight.
	# Chop the onions finely and ~~saut�~~ in butter within a large pot until they are clear.		# Chop the onions finely and sauté in butter within a large pot until they are clear.
	# Add the other ingredients and bring to the boil.		# Add the other ingredients and bring to the boil.
	# Turn down heat and simmer for a two hours or a bit more (depending on volume) with the lid on.		# Turn down heat and simmer for a two hours or a bit more (depending on volume) with the lid on.

2006-10-31T12:12:00Z

mace redirect

← Older revision		Revision as of 22:12, 31 October 2006
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	== Ingredients ==		== Ingredients ==
	* 2 cups of dried mixed [[soup]] [[vegetables]]		* 2 cups of dried mixed [[soup]] [[vegetables]]
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	* 3 cloves of crushed [[garlic]]		* 3 cloves of crushed [[garlic]]
	* two [[bay leave]]s		* two [[bay leave]]s
	* 2 good pinches of powdered [[mace]]		* 2 good pinches of powdered [[mace (spice)\|mace]]

	== Method ==		== Method ==

2004-06-10T11:01:18Z

category:recipes, moved attribution to talk page.

← Older revision		Revision as of 21:01, 10 June 2004
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	Submitted by Baron Hrolf Herjolfssen, O.P.

	~~'''~~Ingredients~~'''~~		== Ingredients ==
	* 2 cups of dried mixed [[soup]] [[vegetables]]		* 2 cups of dried mixed [[soup]] [[vegetables]]
	* 5 [[onions]]		* 5 [[onions]]
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	* 2 good pinches of powdered [[mace]]		* 2 good pinches of powdered [[mace]]

	~~'''~~Method~~'''~~		== Method ==
	# Soak the dried vegetables overnight.		# Soak the dried vegetables overnight.
	# Chop the onions finely and ~~saut�~~ in butter within a large pot until they are clear.		# Chop the onions finely and saut� in butter within a large pot until they are clear.
	# Add the other ingredients and bring to the boil.		# Add the other ingredients and bring to the boil.
	# Turn down heat and simmer for a two hours or a bit more (depending on volume) with the lid on.		# Turn down heat and simmer for a two hours or a bit more (depending on volume) with the lid on.
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	This can readily be made the previous day, and the excess fat removed (if desired) when it is cold. Reheats readily. Serves about 60		This can readily be made the previous day, and the excess fat removed (if desired) when it is cold. Reheats readily. Serves about 60

			[[category:recipes]]

2003-10-20T02:14:21Z

← Older revision		Revision as of 12:14, 20 October 2003
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			Submitted by Baron Hrolf Herjolfssen, O.P.

	'''Ingredients'''		'''Ingredients'''
	* 2 cups of dried mixed [[soup]] [[vegetables]]		* 2 cups of dried mixed [[soup]] [[vegetables]]

2003-07-24T14:12:36Z

← Older revision		Revision as of 00:12, 25 July 2003
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	'''Ingredients'''		'''Ingredients'''
	* 2 cups of dried mixed soup vegetables		* 2 cups of dried mixed [[soup]] [[vegetables]]
	* 5 onions		* 5 [[onions]]
	* 200 g butter		* 200 g [[butter]]
	* 5 cups beef stock		* 5 cups [[beef]] [[stock]]
	* 25 cups water		* 25 cups water
	* 2.2 kg of veal bones		* 2.2 kg of [[veal]] bones
	* 1 teaspoon fresh ground black pepper		* 1 teaspoon fresh ground black [[pepper]]
	* 3 cloves of crushed garlic		* 3 cloves of crushed [[garlic]]
	* two bay ~~leaves~~		* two [[bay leave]]s
	* 2 good pinches of powdered mace		* 2 good pinches of powdered [[mace]]

	'''Method'''		'''Method'''