VEAL EXTRACT.
This extract added to such paste* as macaroni or to vegetables makes them savoury and nourishing. To make it. fry a knuckle of veal about one pound, in a little veal dripping, and when it almost cooked add three ounces of chopped carrot and the same of chopped onion. Fry again till the onions are golden brown and then add two pints of water and four ounces of lean bacon cut up. Season to taste and cook over a slow fire in a covered pan for six hours. Xow strain through a cloth and make up the quantity of liquid V> two pints Inadding boiling water. The extract can be varied by using smoked bacon or mushrooms and a variety of herbs and spices. It will keep for a few days if put in a cool place; if boiled daily for fire minutes it will keep much longer.
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Bibliographic details
Auckland Star, Volume LXX, Issue 116, 19 May 1939, Page 10
Word Count
150VEAL EXTRACT. Auckland Star, Volume LXX, Issue 116, 19 May 1939, Page 10
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Acknowledgements
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