Difference between revisions of "Veal Soup (recipe)"

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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

Revision as of 07:28, 3 November 2008



  1. Soak the dried vegetables overnight.
  2. Chop the onions finely and sauté 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