Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Veal Broth
From The household gas cookery book, 1900
Serves 4
Ready for use.
A modern interpretation · AI-generated from the original record
Ingredients
- one pound of veal
- three pints of cold water
- a saltspoonful of salt
- a small cabbage lettuce
- a few sprigs of chervil
Method
Put veal in a stewpan with water and salt.
Boil, remove scum, add lettuce and chervil, and simmer for two hours.
Pass through a sieve and drain the meat.
Nutrition per serving
202Calories
24 gProtein
8 gCarbs
8 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 11. The excerpt below is the record exactly as published.
veal broth (made with a knuckle of veal) to add to it, with a little cream. Season to taste, adding a little cayenne before serving. This will be found sufficient for twelve persons. Beef Tea is most valuable as a stimulant, and is with¬ out doubt a restorative, besides giving a certain amount of warmth to the body ; but it is not altogether as nutritious as many suppose. It is, however, a most excellent thing to give to a sick person, and must be carefully prepared, and in such a manner that the juices of the meat are held in solution in the water, and not coagulated; to secure this the cooking temperature must never be allowred to exceed 175 degrees Fahr., which is much below simmering point. Take 1 J pounds of beef from the steak, neck or blade bone. Remove all fat and gristle, cut it up into very small pieces, and place them in a jar and pour over 26 THE HOUSEHOLD them one and a half pints of water, a little salt to taste, and one clove. Let the meat so remain for a couple of hours, stirring and pressing it with a spoon occasionally in order to draw out all the juice. Now place the jar, still covered over, into a saucepan with sufficient boiling water to come up to within 3 inches of the top of the jar. Keep the water gently boiling until the beef tea is of the tem¬ perature already stated, and it must not be allowed to exceed it. Veal or mutton, if liked, may be treated in exactly the same way. Veal Broth. — Put one pound of veal from the knuckle, with very little bone, into a stewpan with three pints of cold water and a saltspoonful of salt. Place it over the gas to boil ; when boiling take off the scum ; add a small cabbage lettuce and a few sprigs of chervil
Cook this with the app: pantry check, scaling, and the assistant.