Veal Soup
- 2 quarts cold water
- 1 cup tomatoes
- 2 onions
- 2 stalks celery
- Salt and pepper
Bring above to a boil, add 1 veal heart and simmer slowly until heart is tender. Strain off broth to be used f (or a little more)up. The heart may be sliced and served cold, or cut into strips and sauteed using some of the broth for gravy.
Submitted by Aug 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min