Veal gravy soup is a soup made from veal.
This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.
Ingredients
- Lard
- Ham
- Veal cutlet
- Onions
- Carrots
- Parsnip
- Celery
- Thyme
- Mushrooms
Procedure
- Garnish the bottom of the stewpan with thin pieces of lard, then a few slices of ham, slices of veal cutlet, sliced onions, carrots, parsnips, celery, a few cloves upon the meat, and a spoonful of broth.
- Soak it on the fire in this manner until the veal throws out its juice; then put it on a stronger fire, till the meat catches to the bottom of the pan, and browns.
- Add enough light broth, and simmer it on low heat until the meat is thoroughly done; add a little thyme and some mushrooms.
- Skim and strain it clear for use.