Difference between revisions of "Veal Soup (recipe)"

From Cunnan
Jump to navigationJump to search
 
Line 1: Line 1:
 
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 2.2 kg of veal bones
 
25 cups water 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 leaves
  +
 
2 good pinches of powdered mace
 
2 good pinches of powdered mace
  +
 
Soak the dried vegetables overnight. 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. 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
 
Soak the dried vegetables overnight. 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. 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

Revision as of 00:46, 25 July 2003