Veal Broth

Ingredients

• 1 large or 2 small knuckles of veal
• 3 gallons of water
• turnips
• carrots
• celery
• 1 large bundle of sweet herbs
• 1 onion, finely chopped
• ½ ounce of cloves
• ½ ounce of mace
• ½ nutmeg, finely beaten
• 1 pint of Madeira wine
• 6 egg whites
• juice of 2 lemons
• butter
• Cayenne pepper
• coarse sea salt

Directions

1. Place the veal knuckles in 3 gallons of water and bring to a boil.

2. Skim the surface, then add turnips, carrots, celery, sweet herbs, onion, cloves, mace, and nutmeg.

3. Simmer gently until the veal is tender.

4. Remove the veal, add Madeira wine, and simmer for 15 minutes.

5. Beat the egg whites with lemon juice, add to the broth, and bring to a boil.

6. Strain the broth through a flannel bag and keep it hot.

7. In a separate pan, melt butter, add the white meat, and cook gently until almost tender.

8. Remove the lungs, strain the broth, thicken it, and season with Cayenne pepper and coarse sea salt.

9. Add the lungs and white meat back to the broth and simmer for 15 minutes.