Difference between revisions of "Veal Soup (recipe)"

From Cunnan
Jump to navigationJump to search
m (wikification of new recipe)
Line 1: Line 1:
2 cups of dried mixed soup vegetables
+
'''Ingredients'''
 +
* 2 cups of dried mixed soup vegetables
 +
* 5 onions
 +
* 200 g butter
 +
* 5 cups beef stock
 +
* 25 cups water
 +
* 2.2 kg of veal bones
 +
* 1 teaspoon fresh ground black pepper
 +
* 3 cloves of crushed garlic
 +
* two bay leaves
 +
* 2 good pinches of powdered mace
  
5 onions
+
'''Method'''
 +
# Soak the dried vegetables overnight.
 +
# Chop the onions
 +
# 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.
  
200 g butter
+
This can readily be made the previous day, and the excess fat removed (if desired) when it is cold. Reheats readily. Serves about 60
 
 
5 cups beef stock
 
 
 
25 cups water 2.2 kg of veal bones
 
 
 
1 teaspoon fresh ground black pepper
 
 
 
3 cloves of crushed garlic
 
 
 
two bay leaves
 
 
 
2 good pinches of powdered mace
 
 
 
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 00:02, 25 July 2003