White Soup Stock I
A dish made with knuckle of veal and lean beef.
contains meat
Ingredients
US
Metric
- 1360 g knuckle of veal
- 455 g lean beef
- 2840 ml boiling water
- 1 onion
- 6 slices carrot
- 1 large stalk celery
- 2 ml peppercorns
- ½ bay leaf
- 2 sprigs thyme
- 2 cloves
- _French Chef_
Steps
- Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling-point; drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and three quarts boiling water. Boil three or four hours; the stock should be reduced one half.
Nutrition (estimated, per serving)
| Calories | 453 |
|---|---|
| Protein | 9.9 g |
| Fat | 44.0 g |
| Carbs | 3.8 g |
| Fiber | 1.1 g |
| Sodium | 50 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States