Transparent Soup

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Yield
2.0 quarts
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Soup Base
For Serving
Instructions (15)
  1. Cut the meat from a leg of veal as thinly as possible. Break the bone into small pieces.
  2. Place the meat in a large jug and the bones on top.
  3. Add a bunch of sweet herbs and a quarter of an ounce of mace.
  4. Add half a pound of Jordan almonds, blanched and beaten fine.
  5. Pour four quarts of boiling water over the ingredients.
  6. Cover the jug tightly and let it stand by the fire all night.
  7. The next day, transfer the contents to a well-tinned saucepan.
  8. Simmer slowly until the liquid is reduced to two quarts.
  9. Continuously skim off any scum and fat that rises to the surface during boiling.
  10. Strain the liquid into a punch bowl and let it settle for two hours.
  11. Carefully pour the clear liquid into a clean saucepan, leaving any sediment behind.
  12. Separately, boil three ounces of rice in water until cooked.
  13. Alternatively, if using vermicelli, boil two ounces until cooked.
  14. Add the cooked rice or vermicelli to the clear soup.
  15. Serve hot.
Original Text
To make a Transparent Soup. TAKE a leg of veal, and cut off the meat as thin as you can; when you have cut off all the meat clean from the bone, break the bone in small pieces, put the meat in a large jug, and the bones at top, with a bunch of sweet herbs, a quarter of an ounce of mace, half a pound of Jordan almonds, blanched, and beat fine, pour on it four quarts of boiling water, let it stand all night by the fire covered close, the next day put it into a well tinned sauce-pan, and let it boil slowly till it is reduced to two quarts; be sure you take the scum and fat off as it rises, all the time it is boiling; strain it into a punch bowl, let it settle for two hours, pour it into a clean sauce-pan clear from the sediments, if any at the bottom; have ready three ounces of rice boiled in water; if you like vermicelli better, boil two ounces; when enough, put it in, and serve it up.
Notes
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