Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Veal Broth
From Practical household cookery, 1891
Serves 8
This broth is delicious and recommended for invalids.
A modern interpretation · AI-generated from the original record
Ingredients
- four pounds of either shoulder or leg of veal
- two ounces of good fresh butter
- two quarts of water
- an onion
- one carrot
- two leeks
- about one pound of lean beef
Method
Brown the veal in butter for half an hour.
Boil water, add veal, onion, carrot, leeks, and lean beef.
Skim, add fowl, and simmer for two hours.
Strain and serve.
Nutrition per serving
362Calories
60 gProtein
2 gCarbs
17 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 8. The excerpt below is the record exactly as published.
VEAL BROTH. Take four pounds of either shoulder or leg of veal ; put it in a stewpan with two ounces of good fresh butter, and brown it nicely all round for half an hour. Meantime boil two quarts of water in a saucepan ; put the veal in, together with an onion having two cloves stuck in it, one carrot sliced, two leeks, and about one pound of lean beef
Cook this with the app: pantry check, scaling, and the assistant.