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3 quarts
Medium
Published 1966
Put the veal knuckle in boiling water, cook for five minutes, and drain well.
Place the bone and meat in a large kettle. Add five quarts cold water and bring to a boil. Reduce the heat. Skim to remove foam and fat and continue to simmer and skim until foam ceases to rise.
Add remaining ingredients, cover loosely, and simmer gently for