Black Kettle Soup Recipe
Ingredients
| 1 shin of veal, with bone cracked | ||
| Water | 3 Quart | |
| Rice | 2 Tablespoon | |
| 2 cups each of corn, canned tomatoes, | ||
| Diced potatoes, sliced okra | ||
| Browned flour | ||
| Currant jelly | 1/4 Cup (16 tbs) | |
| Worcestershire | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place shin of veal in a deep covered kettle.
Cover with water, season, and let cook for about 1 hour.
Skim.
Add rice and vegetables.
Bring to a boil.
Lower heat and cover.
Simmer for 1 hour, or until meat and vegetables are tender.
Strain broth and return broth to ketile with bone.
Puree vegetables and add to soup.
Thicken soup with browned flour mixed with water.
Stir in currant jelly and Worcestershire.
Reheat until piping hot and serve.
Cover with water, season, and let cook for about 1 hour.
Skim.
Add rice and vegetables.
Bring to a boil.
Lower heat and cover.
Simmer for 1 hour, or until meat and vegetables are tender.
Strain broth and return broth to ketile with bone.
Puree vegetables and add to soup.
Thicken soup with browned flour mixed with water.
Stir in currant jelly and Worcestershire.
Reheat until piping hot and serve.
Chef
