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Veal Broth No 2

(Broths.) - (The Lady's Own Cookery Book)







Soak a knuckle of veal for an hour in cold water; put it into fresh

water over the fire, and, as the scum rises, take it off; let it stew

gently for two hours, with a little salt to make the scum rise. When it

is sufficiently stewed, strain the broth from the meat. Put in some

vermicelli; keep the meat hot; and as you are going to put the soup into

the terrine add half a pint of cream.











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