White Soup Stock I
A dish made with knuckle of veal and lean beef.
contains meat
Ingredients
US
Metric
- 3 lbs. knuckle of veal
- 1 lb. lean beef
- 3 quarts boiling water
- 1 onion
- 6 slices carrot
- 1 large stalk celery
- ½ teaspoon peppercorns
- ½ bay leaf
- 2 sprigs thyme
- 2 cloves
- _French Chef_
Steps
- Wipe the veal, remove it from the bone, and cut it into small pieces.
- Cut the beef into pieces.
- Put the veal bone and meat and the beef in a soup kettle, cover with cold water, and bring quickly to the boiling point.
- Drain the bones and meat and throw away the water.
- Wash the bones and meat thoroughly in cold water.
- Return the bones and meat to the kettle. Add the onion, carrot, celery, peppercorns, bay leaf, thyme, cloves, and the 3 quarts boiling water.
- Boil for three to four hours, until the stock is reduced by 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