Difference between revisions of "Veal Soup (recipe)"

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(category:recipes, moved attribution to talk page.)
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Submitted by Baron Hrolf Herjolfssen, O.P.
 
   
'''Ingredients'''
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== 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'''
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== 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.
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# 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
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[[category:recipes]]

Revision as of 22:01, 10 June 2004

Ingredients

Method

  1. Soak the dried vegetables overnight.
  2. Chop the onions finely and saut� in butter within a large pot until they are clear.
  3. Add the other ingredients and bring to the boil.
  4. Turn down heat and simmer for a two hours or a bit more (depending on volume) with the lid on.
  5. It has been cooking long enough when the meat is readily removed from the bones without the cartilage dissolving.
  6. 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