Veal Soup (recipe)

From Cunnan
Revision as of 23:12, 31 October 2006 by Conrad Leviston (talk | contribs) (mace redirect)
Jump to navigationJump to search



  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