Veal soup

(Recipe #10, page 30)

Prepare veal as in [Recipe] No. 4 above, except with more of the meat, since veal is less flavorful than beef. After it has been rinsed well and skimmed in water and salt, run the broth through a sieve after about half an hour. Then as in [Recipe] No. 7 above, sweat a little flour in butter, and slowly add the veal broth to that mixture. Add parsley root, and if available several scozonera; one hour before serving, add cooked rice.

One may also add asparagus or cauliflower, whatever is in season. The latter should be cooked before adding. Ten minutes before serving, add meat or dumplings as desired, and cook well. Some like to add several leaves of purslane or a little sorrel.

If one would rather cook semolina instead of rice in the soup, leave out the flour. After straining off the bouillon (see Recipe No. 7 above) add a little fresh butter.

When serving, stir in a little nutmeg or finely chopped parsley. Adding egg yolk to veal soup is also tasty, but with this option, the soup should not be too thick.

If the veal is to be eaten following the soup, cut it in suitable square pieces before cooking. Serve with a little horseradish sauce.

Cooking time: 1-1/2 – 2 hours.

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One thought on “Veal soup

  1. Re this statement: “Then as in [Recipe] No. 7 above, sweat a little flour in butter, and slowly add the veal broth to that mixture.”

    The recipe literally says to add the dregs (strained from the broth) to the mixture. However, since there are no instructions about adding water or the rest of the broth, I had to assume that was a typo.

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