5 Qts cold water
4 lb knuckle veal
4 lb. shin beef
4 calves feet or
2 cows heels
Stew quietly till liquor reduced to 5 Pints
no salt of flavouring.
the boiling of any unsalted meat can be used instead of cold water.
When the stock is cold remove fat & sediment
give it a boil
& pour into a fresh pan
–
flavour some of the above delicately with
onion, parsley, bay leaf, lemon peel & thyme, button mushrooms, white peppercorns, & salt.
Take equal parts of this & new milk
& thicken slightly with arrowroot
just before serving stir in the
yolk of 1 egg beaten up with a little cold milk or stock.
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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.