INGREDIENTS
Portions:4
Portions:4
- Meat stock 885ml
- Minced meat (lean) 115gms
- Egg 1
- Carrot 55gms
- Celery 30gms
- Peppercorns few
- Onions 10gms
- Cloves 2gms
- Salt 10gms
- Vinegar 10ml
Method of preparation
- Cook stock well and strain.
- Chop the vegetables and mix with minced meat and egg.
- Add mixture to stock and whisk thoroughly.
- Keep on a slow fire and bring to boil, whisking all the time.
- Add vinegar, spices and onions to the stock.
- When it starts boiling, stop whisking and allow to simmer for a while.
- Strain through a muslin cloth, twice if necessary.
- Reheat and serve hot.
