Chicken Broth / Veal Broth

A little butter is cut into a castrol, and on this is placed a chopped onion, half a parsnip and a few slices of beetroot.

Later, a well-cleaned old hen is divided into four pieces, veal bones, with a little bit of meat left, are chopped into smaller pieces, placed on top of the roots, and everything is lightly roasted for half an hour with the lid closed.

After that, it is filled with beef broth, brought to a boil, properly skimmed and with a little mace, leek and parsley root cooked leisurely for three hours and meanwhile a little greased, the clear soup then poured through a sieve and the fat removed.

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