Veal Gravy Soup

Ingredients

• One pound veal cutlet
• Three slices of ham
• Two tablespoons of lard
• Three sliced onions
• Two carrots
• Two parsnips
• One head of celery
• A few cloves
• One cup of mushrooms
• One pint of beef broth (optional)

Directions

1. Throw into stewpan veal cutlets, ham, and lard, allow them to fry gently
2. Before browning, add onions carrots, parsnips, celery and cloves
3. Let them cook slowly until lightly browned
4. Add one pint of beef broth or water, let this cook for an hour
5. Add one cup of mushrooms
6. Skim and strain

Source — La Cuisine Creole
Prepared by Travis King
Louisiana Anthology
February 16, 2020