Home › The World's Kitchen › Veal Broth with Rice

Veal Broth with Rice

Cut a pound of lean raw veal into quarter-inch-square pieces, place in a saucepan with tablespoon butter and gently brown for ten minutes, stirring lightly meanwhile. Moisten with three and a half quarts water, add two pounds of shin or knuckle of veal, season with a level tablespoon salt and half teaspoon pepper. Finely slice two leeks, chop two medium-sized white onions, and add to the soup, cover pan and slowly simmer for one hour. Chop finely a bean sound garlic, four branches parsley, two branches chervil, and add to the soup with four ounces raw rice. Cover pan and gently boil for forty minutes more, lift up the shin of veal, skim fat from surface, transfer the soup to a tureen and serve.