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4 cups
.Easy
Published 1969
Place the raw meat in a large saucepan and add the chopped carrot and celery. Blend lightly.
Beat the egg white lightly with a rotary beater or wire whisk. Do not beat until stiff, only frothy. Stir the egg white into the raw-meat mixture with a wooden spoon. Pour the cold broth over the meat and stir lightly with the spoon. Add the parsley and bay le