Knuckle of Veal Soup
- 1/2 lb bacon, thinly sliced
- 4-5 lbs knuckle of veal
- 2 carrots, cut in pieces
- 2 turnips, cut in pieces
- Head of celery, cut in pieces
- 2 large onions
- 6 cloves
- 1 dozen black peppercorns
- Bunch of thyme
- Bunch of parsley
- Bunch of sweet marjoram
- 2 Tbsps browned flour
- 1 Tbsp Worcestershire sauce
- 4 Tbsps tomato catsup
Lay the thin slices of bacon on the bottom of a soup kettle. Lay the veal, having chopped the bone in 3-4 places. Add the cut up vegetables, the onions with 3 cloves stuck in each, black peppercorns, thyme, parsley and sweet marjoram. Pour over them 4 quarts of cold water. Let it come to a boil and skim it. Set aside to simmer slowly, closely covered, for 4 hours.
When done, strain through a colander. Thicken the soup with browned flour mixed in cold water. Add Worcestershire sauce and tomato catsup. Let it boil up and serve like a rascal with a smile on your face.
When done, strain through a colander. Thicken the soup with browned flour mixed in cold water. Add Worcestershire sauce and tomato catsup. Let it boil up and serve like a rascal with a smile on your face.
Submitted by Mar 29, 2010
15 min 30 min 45 min
15 min 30 min 45 min