Photo: Sam Loyd
Ingredients
- six pounds of a knuckle of veal
- four slices of lean ham
Directions
1
White stock is used in the preparation of white soups, and is made by boiling six pounds of a knuckle of veal, cut up in small pieces, poultry trimmings, and four slices of lean ham. Proceed according to directions given in STOCK, on opposite page.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg