Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Veal or White Stock
From The household cook book, 1902
Serves 8
Should jelly when cold; fat can be easily removed.
A modern interpretation · AI-generated from the original record
Ingredients
- 4 lbs, knuckle of veal
- one gallon of cold water
- 1 stalk of celery
- 1 onion
- 1 bay leaf
- 1 tablespoon salt
Method
Wipe and break the bones of the veal.
Place in a pot with cold water and heat slowly.
Simmer for 4 hours, skimming well.
Add celery, onion, bay leaf, and salt, and simmer for 1 hour longer.
Strain and cool.
Nutrition per serving
335Calories
44 gProtein
2 gCarbs
15 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 16. The excerpt below is the record exactly as published.
VEAL OR WHITE STOCK. Wipe 4 lbs, knuckle of veal, break the bones, put it into one gal- lon of cold water, heat slowly, and simmer 4 hours, skimming well; then add 1 stalk of celery, 1 onion, 1 bay leaf and 1 tablespoon salt
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