Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

For the broth

a knuckle of veal ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
three or four pounds of lean beef ↝ Beef, ground, 93% lean meat / 7% fat, raw [Beef Products]
six quarts of water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
six large onions ↝ Onions, raw [Vegetables and Vegetable Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a head or two of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a parsnip ↝ Parsnips, raw [Vegetables and Vegetable Products]
one leak ↝ Leeks [Onions]
a little thyme ↝ Thyme, fresh [Spices and Herbs]

For thickening and flavor

half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the crumb of a small loaf ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
half a pound of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
the yolks of six hard eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little more cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

For garnish

the tops of two French rolls ↝ Rolls, french [Baked Products]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (20)

Take a knuckle of veal and three or four pounds of lean beef, and put them into six quarts of water with a little salt.
When it boils, take off the scum quite clean.
Then add six large onions, two carrots, one or two heads of celery, a parsnip, one leek, and a little thyme.
Let the whole stew together until the meat is quite boiled down.
Strain the broth through a hair sieve.
After it has stood for about half an hour, skim it well.
Gently pour the clear broth off the settlings into a clean pan.
Boil half a pint of cream and pour it over the crumb of a small loaf until it is soaked in.
Take half a pound of almonds, blanch and beat them as finely as possible, adding a little cream now and then to prevent them from boiling.
Beat the yolks of six hard-boiled eggs with the cream-soaked bread crumb, and mix the whole together.
Put the broth back into the saucepan, and when hot, pour it over the almonds.
Strain this mixture through a fine hair sieve, rubbing with a spoon until all the virtues and savor are extracted.
Put the whole mixture back into the saucepan, adding a little more cream to make it white.
Set it over the fire and keep stirring until it boils, skimming off the froth as it rises.
In the meantime, soak the tops of two French rolls in melted butter in a stewpan until they are crisp but not brown.
Remove the French roll tops from the butter and place them in a warm spot before the fire.
After a short time, place the crisp French roll tops at the bottom of the tureen, pouring a small quantity of the soup over them.
When the soup has been thoroughly skimmed of froth and is just ready to boil, remove it from the heat.
Pour the soup into the tureen and serve hot.
Particular care must be taken that no fat is on the surface of the broth when it is poured onto the almonds, otherwise the whole will be spoiled.

Original Text

TAKE a knuckle of veal, and three or four pounds of lean beef, to which put in six quarts of water, with a little salt. When it boils take off the scum quite clean, then put in six large onions, two carrots, a head or two of celery, a parsnip, one leak, and a little thyme. Let the whole stew together till the meat is quite boiled down, then strain it through a hair sieve, and after it has stood about half an hour, skim it well, and clear it off gently from the settlings into a clean pan. Boil half a pint of cream, and pour it on the crumb of a small loaf till the whole is soaked in. Take half a pound of almonds, blanch and beat them as fine as possible, putting in now and then a little cream to prevent them from boiling. Then take the yolks of six hard eggs, beat them with the loaf soaked in the cream, and mix the whole together. Put your broth again into the saucepan, and when hot pour it to your almonds. Strain it through a fine hair sieve, rubbing it with a spoon till all the virtues and savour are extracted. Put the whole into the saucepan, adding a little more cream to make it white. Set it over the fire, keep stirring it till it boils, and skim off the froth as it rises. In the mean time soak the tops of two French rolls in melted butter in a stewpan till they are crisp, but not brown; then take them out of the butter, and lay them in a place before the fire. After remaining there a short time put them at the bottom of the tureen, pouring to them a small quantity of the Soup. When your Soup has been thoroughly skimmed it from froth, and is just ready to boil, then take it off, pour it into the tureen, and serve it hot to table.—In making this Soup, particular care must be taken that no fat be on the surface of the broth at the time it is poured upon the almonds, otherwise the whole will be spoiled.

Notes

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