Elizabethan Era recipes - Veal soup
Click here to view a printable version - requires PDF viewer2 and half pounds of lean breast veal, cut into 1 and half inch cubes, bones intact
4 tablespoons of butter
1 Large Leek, sliced into thin rings, green tall having been removed.
4 Medium Carrots, cut into 2 inch lengths
4 medium Turnips all peeled and cut into eighths
2 cups of dry white wine
2 cups of Chicken broth or stock
Small bunch of fresh Parsley
2 cinnamon sticks, broken down into small pieces.
4 - 6 thin slices of Orange or lemon peel
20 Black peppercorns
Cheese cloth and string
one eighth teaspoon of ground Rosemary
Half a teaspoon of salt
Pinch of Mace
H
alf a teaspoon of Sugar
Garnish with chopped Parsley
1) Brown Veal in two tablespoons of butter in a large soup pot. Remove Veal and set a side.
2) In the same pot, brown the Leeks, Carrots and turnips in an additional 2 table spoons of butter
3) Return the Veal to the pot. Pour wine and broth over the Veal and Vegatables.
4) Make a bouquet garni by placing Parsley, Cinnamon, peels and peppercorns in Cheesecloth. Tie the bouquet garni securely with string and place in the pot
Add the Rosemary, Salt, Mace and Sugar
6) Bring the soup to a boil. Reduce the flame and stir a few times.
7) Cover and simmer about for around 1 hour and 15 minutes or until the meat is tender. Check and adjust seasoning after about 45 minutes.
8) Serve in soup bowls and Garnish with Parsley.
Serves 4 people.