Yield
3 quarts

How to Make It

Step 1

Stud parsnip with cloves; set aside. Tie bay leaves and parsley together with string; set aside.

Step 2

Combine veal knuckle and round steak in a large stock pot. Add studded parsnip, parsley-bay leaf bunch, carrots, turnip, celery, garlic, peppercorns, 2 1/2 teaspoons salt, and water. Bring slowly to a boil. Reduce heat; simmer, uncovered, 5 hours. Remove scum when necessary. Remove stock pot from heat, and cool slightly.

Step 3

Strain mixture through a large colander or sieve lined with several layers of damp cheesecloth. (Discard meat and vegetables.) Return broth to clean stock pot; cover and refrigerate overnight.

Step 4

Carefully lift off and discard solidified fat from top of broth. Clarify broth according to procedure.

Step 5

Dissolve gelatin in a small amount of hot broth; add to remaining hot broth, stirring well. Stir in beet juice, if desired, to add color. Stir in remaining salt, celery salt, and pepper. Chill thoroughly.

Step 6

Serve chilled in individual soup bowls. Garnish each serving with parsley sprigs.

Oxmoor House Homestyle Recipes

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