Friday, September 2, 2011

VEAL BOUILLON

Two knuckles of veal, four quarts of cold water, one onion, one stock celery, one bay leaf, twelve cloves, one teaspoonful salt, one blade mace, one pinch pepper. Put veal in soup kettle with cold water and salt. Simmer gently four hours. Cut up the vegetables and add with spices and simmer one hour longer. Strain, cool, remove fat, reheat and serve with teaspoonful whipped cream on each cup.

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