Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 101

 1 knuckle veal 1 onion stuck with 6 cloves ⅓ cup celery water 1 fowl ⅓ cup carrot 1 tablespoon salt parsley pepper and cayenne

Break the knuckle of veal in small pieces; add cut and disjointed fowl and water, allowing one quart to each pound of meat and bone. Cook three hours, keeping below the boiling point. Add remaining ingredients; simmer one hour; strain; cool; use as needed.