Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 102

 6-pound knuckle of veal 2 pounds chopped veal ¼ cup celery 4 quarts water ¼ cup onion 1 teaspoon peppercorns 2 teaspoons salt

Break knuckle in pieces; add chopped veal; cover with water; let stand one hour. Simmer four hours; add vegetables; simmer one hour; add seasonings and strain.

The meat used in this receipt or in White Soup Stock No. 1 may be chopped and used for croquettes, soufflés, veal loaf, or hash, but as it lacks flavor, the dishes must be highly seasoned to be palatable.