Turnip Soup

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Stew down a knuckle of veal.
  2. Strain the broth and let it stand until the next day.
  3. Remove the fat and sediment from the broth.
  4. Warm the broth.
  5. Add turnips cut in small dice.
  6. Stew until the turnips are tender.
  7. Add a bit of pounded mace, white pepper, and salt.
  8. Before serving, rub down half a spoonful of flour with half a pint of cream.
  9. Boil the flour and cream mixture with the soup.
  10. Pour the soup onto a roll in the tureen.
  11. The roll should have soaked a little first in the soup.
  12. The soup should be as thick as middling cream.
Original Text
Turnip Soup. Stew down a knuckle of veal: strain, and let the broth stand still next day; take off the fat and 94sediment, and warm it, adding turnips cut in small dice: stew till they are tender: put a bit of pounded mace, white pepper, and salt. Before you serve, rub down half a spoonful of flour, with half a pint of cream, and boil with the soup: pour it on a roll in the tureen; but it should have soaked a little first in the soup, which should be as thick as middling cream.
Notes
—