American Medium fannie-farmer
Scotch Soup
No instructions provided
Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling-point; drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and three quarts boiling water. Boil three or four hours; the stock should be reduced one half.
Ingredients
grocery- 3 lbs. knuckle of veal
- 1 lb. lean beef
- 1 onion
- 6 slices carrot
- 1 large stalk celery
- ½ teaspoon peppercorns
- ½ bay leaf
- 2 sprigs thyme
- 2 cloves
- French Chef
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Required Gear
kitchen
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Instructions
- 1
No instructions provided
Recipe by fannie-farmer from The Boston Cooking-School Cook Book , Chapter 8 (1896)