A rich White 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 12 days ago
Not a recipe
No
Ingredients (17)
Soup base
Thickening
Optional additions
Alternative thickening
Instructions (11)
  1. Boil in a small quantity of water a knuckle of Veal, and scrag of mutton, mace, white pepper, two or three onions, and sweet herbs, the day before you want the soup.
  2. Next day take off the fat, and put the jelly into a saucepan.
  3. Add a quarter of a pound of sweet almonds blanched, and beaten to a paste in a mortar with a little water to prevent oiling.
  4. Add to it a piece of stale white bread, or crumb of a roll; a bit of cold veal, or white of chicken.
  5. Beat these all to a paste with the almond paste, and boil it a few minutes with a pint of raw thick cream, a bit of fresh lemonpeel, and half a blade of mace pounded.
  6. Then add this thickening to the soup.
  7. Let it boil up and strain it into the tureen.
  8. If not salt enough, then put it in.
  9. If macaroni or vermicelli be served, they should be boiled in the soup, and the thickening be strained after being mixed with a part.
  10. A small rasped roll may be put in.
Alternative thickening
  1. Instead of the cream thickening, as above, ground rice, and a little cream may be used.
Original Text
A rich White Soup. Boil in a small quantity of water a knuckle of Veal, and scrag of mutton, mace, white pepper, two or three onions, and sweet herbs, the day before you want the soup. Next day take off the fat, and put the jelly into a saucepan, with a quarter of a pound of sweet almonds blanched, and beaten to a paste in a mortar with a little water to prevent oiling, and put to it apiece of stale white bread, or crumb of a roll; a bit of cold veal, or white of chicken. Beat these all to a paste with the almond paste, and boil it a few minutes with a pint of raw thick cream, a bit of fresh lemonpeel, and half a blade of mace pounded; then add this thickening to the soup. Let it boil up and strain it into the tureen: if not salt enough, then put it in. If macaroni or vermicelli be served, they should be boiled in the soup, and the thickening be strained after being mixed with a part. A small rasped roll may be put in. Instead of the cream thickening, as above, ground rice, and a little cream may be used.
Notes
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