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Thickened Veal Soup

4 servings

Ingredients

• 750 g Veal
• Water (as needed)
• Salt (a little)
• 1 tbsp Flour, sautéed in butter
• 1 pcs Parsley root
• 1 pcs Carrot
• Scorzonera (optional)
• Rice, blanched (a little)
• Purslane or sorrel (a little)

Instructions

1. For veal soup, use a little more meat than for beef soup, wash it well, and start it in water with salt.
2. After carefully skimming, cook for another half hour and pour through a sieve.
3. Sauté flour in butter, add to the carefully strained broth, and include parsley root, carrot, and scorzonera as desired.
4. After half an hour, add blanched rice and slowly cook the soup, covered, until done; a few leaves of purslane or sorrel will give it a pleasant taste.

Modernized from a treasured 19th-century German cookbook.