From:
The Thorough Good Cook
Soups: 5. Veal Tea or Broth
Take two
pounds of the
fleshy part of a
leg of
veal, free from
fat, cut it into small
pieces, put it into a
stew-
pan, with as much water as will cover the meat, and proceed, as in
No. 3, by putting one stew-pan in
another; but it will require an
hour longer in the bath, as the
juice of young
meat is not so readily extracted. This
broth may be made more nourishing by the addition of a
calf's foot, taking out the long
bone.