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From: The Thorough Good Cook

Soups: 5. Veal Tea or Broth

Take two pounds of the fleshy part of a leg of veal, free from fat, cut it into small pieces, put it into a stew-pan, with as much water as will cover the meat, and proceed, as in No. 3, by putting one stew-pan in another; but it will require an hour longer in the bath, as the juice of young meat is not so readily extracted. This broth may be made more nourishing by the addition of a calf's foot, taking out the long bone.