CookEat Recipe

Veal Broth in Cups

Name: Veal Broth in Cups
Ingredients: 2 Pound Veal shin — Raw veal shin, very small pieces; 1906 source measure retained without conversion; 1 Carrot — Carrot, sliced; 2 Onion — Onions, sliced; 2 Leek — Leeks, sliced; 2 Branch Celery — Celery branches, sliced; 2 Branch Parsley — Parsley branches; 1 Branch Chervil — Chervil branch; 1 Thyme sprig — Thyme sprig; counted ingredient part: Sprig; 1 Bay leaf — Bay leaf; 2 Clove — Cloves; 2 Egg white — Raw egg whites for clarification; 3 Quart Water — Cold water; 1906 source measure retained without conversion; 1 Tablespoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 1 Pound Veal knuckle — Raw veal knuckle added after first boil; 1906 source measure retained without conversion

Clarified veal-shin and knuckle broth strained through cloth into six cups.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Cut TWO LB raw veal shin small; put with listed vegetables/aromatics/cloves and TWO raw egg whites in clean pot. Mix sharply THREE MINUTES, then add THREE QUARTS cold water, salt and pepper. Keep raw mixture cold until heating begins.
Step 2
Bring promptly to boil, add SEPARATE ONE LB raw veal knuckle, cover and simmer gently for source TWO HOURS.
Step 3
Strain through double clean dampened cheesecloth into clean vessel; measure actual yield and pour into SIX cups if volume allows. Serve safely hot, without asserting fixed cup size.

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