White Soup Stock II
A dish that starts with knuckle of veal and finishes with peppercorns.
contains meat
Ingredients
US
Metric
- 1815 g knuckle of veal
- 1890 ml cold water
- 15 ml salt
- 2 ml peppercorns
- 1 onion
- 2 stalks celery
- Blade of mace
Steps
- Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings in kettle. Heat gradually to boiling-point, skimming frequently. Simmer four or five hours, and strain. If scum has been carefully removed, and soup is strained through double thickness of cheese-cloth, stock will be quite clear.
Nutrition (estimated, per serving)
| Calories | 486 |
|---|---|
| Protein | 4.7 g |
| Fat | 51.3 g |
| Carbs | 0.8 g |
| Fiber | 0.2 g |
| Sodium | 319 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States