Soup/Stew/Chowder Veal Soup

veal soup

(from American Cookery, by Amelia Simmons, 1796)

Ingredients:

1 shoulder of veal​

2 tbs. rice​

4 onions​

6 potatoes​

carrots​

sweet marjoram, parsley, summer savory, as preferred​

salt and pepper to taste​

1/2 lb. butter​

4 tbs. flour​

Instructions:

Take a shoulder of veal, boil in five quarts water three hours. With two spoons rice, four onions, six potatoes, and a few carrots, sweet marjoram, parsley, summer savory. Salt and pepper sufficiently. Half a pound butter worked into four spoons flour, to be stirred in while hot.​