Name: Veal Broth
Ingredients: two ounces of rice; three quarts of water

Veal Broth

Ingredients

two ounces of rice
three quarts of water

Directions

Stew a hunkle of veal with two ounces of rice, a blade of mace and some salt, in three quarts of water, until it is reduced to half.

By Keokuk (Iowa). Westminster Presbyterian church. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.