Veal Soup (recipe): Difference between revisions
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* 2 cups of dried mixed [[soup]] [[vegetables]] |
* 2 cups of dried mixed [[soup]] [[vegetables]] |
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* 5 [[onions]] |
* 5 [[onions]] |
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* |
* 200g [[butter]] |
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* |
* 1.25l. [[beef]] [[stock]] |
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* |
* 6.25l water |
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* 2. |
* 2.2kg [[veal]] bones |
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* 1 |
* 1 tsp fresh ground black [[pepper]] |
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* 3 |
* 3 [[garlic]] cloves, crushed |
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* two [[bay |
* two [[bay leaves |bay leaf]] |
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* 1/4 tsp mace |
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* 2 good pinches of powdered [[mace (spice)|mace]] |
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== Method == |
== Method == |
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Revision as of 07:28, 3 November 2008
Ingredients
- 2 cups of dried mixed soup vegetables
- 5 onions
- 200g butter
- 1.25l. beef stock
- 6.25l water
- 2.2kg veal bones
- 1 tsp fresh ground black pepper
- 3 garlic cloves, crushed
- two bay leaf
- 1/4 tsp mace
Method
- 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.
- Turn down heat and simmer for a two hours or a bit more (depending on volume) with the lid on.
- 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.
This can readily be made the previous day, and the excess fat removed (if desired) when it is cold. Reheats readily. Serves about 60
