|Lean veal||1⁄2 Pound|
|Water||6 Cup (96 tbs)|
|Onion||1 , sliced|
|Shredded raw cabbage||2 Cup (32 tbs)|
|Scalded milk||1 Cup (16 tbs)|
|Egg yolks||2 , slightly beaten|
1. Wipe the meat with a damp, clean cloth; cut the meat in 1/2 inch dice. Simmer in water in a covered saucepan for 1 hour.
2. Add the salt, pepper, onion and the cabbage. Cover and simmer 15 minutes more.
3. Add scalded milk. Mix. Remove from heat.
4. Quickly stir in egg yolks. Taste, add salt and pepper as needed.