White Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (6)
  1. Put the knuckle of veal, large fowl, and pound of lean bacon into a saucepan with six quarts of water.
  2. Add half a pound of rice, two anchovies, a few pepper corns, a bundle of sweet herbs, two or three onions, and three or four heads of celery cut in slices.
  3. Stew them all together, till the soup is as strong as you would have it, and then strain it through a hair sieve into a clean earthen pan.
  4. Let it stand all night, and the next day take off the scum very clean, and pour the liquor into a stew-pan.
  5. Put in half a pound of sweet almonds, beat fine; boil it for about a quarter of an hour, and strain it through a lawn sieve.
  6. Then put in a pint of cream, with the yolk of an egg, stir all together, let it boil a few minutes, then pour it into your tureen, and serve it up.
Original Text
White Soup. TAKE a knuckle of veal, a large fowl, and a pound of lean bacon: put these into a saucepan with six quarts of water: add half a pound of rice, two anchovies, a few pepper corns, a bundle of sweet herbs, two or three onions, and three or four heads of celery cut in slices. Stew them all together, till the soup is as strong as you would have it, and then strain it through a hair sieve into a clean earthen pan. Let it stand all night, and the next day take off the scum very clean, and pour the liquor into a stew-pan. Put in half a pound of sweet almonds, beat fine; boil it for about a quarter of an hour, and strain it through a lawn sieve. Then put in a pint of cream, with the yolk of an egg, stir all together, let it boil a few minutes, then pour it into your tureen, and serve it up.
Notes
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