Knuckle of Veal and Rice Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of a knuckle of veal, vegetables and boiled rice. The full recipe is presented here and I hope you enjoy this classic British version of: Knuckle of Veal and Rice Soup.
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This is a classic recipe for a Victorian version of Knuckle of Veal and Rice Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 158.—KNUCKLE OF VEAL AND RICE SOUP.
Take a good-sized knuckle of veal, cut it into six pieces, sawing the bones through neatly. Place the pieces in a small stock-pot; fill up with common broth or water; boil and skim well; add carrot, onion, turnip, and celery, a few peppercorns, and salt; and having allowed this to boil very gently for about three hours, remove the best pieces of the veal upon a plate to be kept in reserve; strain the broth into a smaller soup-pot, already containing three-quarters of a pound of par-boiled rice; boil together for half an hour; add the pieces of veal kept in reserve; skim off all grease from the soup, and serve hot.
Modern Redaction
Ingredients:
1 large knuckle of veal
4l stock or water
1 carrot
1 onion
1 turnip, peeled
1 head of celery
1/2 tsp black peppercorns
sea salt, to taste
340g boiled rice
Method:
Use a bone saw to cut the knuckle of veal into six equal-sized pieces, sawing through the bone. Place these in a stewpan, add the stock and bring to a boil. Skim the surface thoroughly then add the onion, carrot, turnip, celery and peppercorns. Season to taste with salt, bring to a simmer then cover and cook gently for 3 hours. Remove the veal pieces (reserve the best of these to serve in the soup) then skim the surface once again and strain the stock through a fine-meshed sieve.
Turn the strained liquid into a clean pan, add the rice, bring to a boil then continue boiling for 30 minutes more. Add the reserved pieces of veal, allow to heat through then skim the surface and serve.
