Veal Gravy Soup
Veal gravy soup is a clear, savory broth built from browned veal, ham and root vegetables. It comes from the nineteenth century Household Cyclopedia, and its method is the draw. The meat first sweats in its own juice, then catches and browns on the bottom of the pan before any broth goes in, which gives the finished soup its depth. Straining leaves it clean and ready to serve or use as a base.
Instructions
Line the bottom of a stewpan with thin pieces of lard. Layer over it a few slices of ham, slices of veal cutlet, and sliced onions, carrots, parsnips and celery. Press a few cloves into the meat and add a spoonful of broth.
Set the pan over the fire and let it sweat gently until the veal gives off its juice. Then move it to a stronger fire and cook until the meat sticks to the bottom of the pan and turns brown.
Pour in enough light broth to cover, and simmer on low heat until the meat is thoroughly cooked. Add a little thyme and some mushrooms.
Skim the surface, then strain the soup until it is clear. It is now ready to use.
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