Читать книгу The New Galt Cook Book - Various - Страница 29

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A knuckle of veal, four calf’s feet, several ears of young corn, a little butter, pepper. Take the veal and calf’s feet and some cold boiled ham (if you have it) cut into pieces and season with pepper only, pour on a quart of water for each pound of meat and boil until the meat is in rags, strain it, wash your pot and put it back again. Make this soup of milk if you can get it, if not, use water. When the soup is strained and ready cook by themselves in another pot several ears of sweet young corn, cut the grain from the cob, mix the corn with a little fresh butter, season it with pepper and stir in the strained soup. Give the whole a short boil and serve.