White Onion Soup

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

thirty large onions ↝ Onions, raw [Vegetables and Vegetable Products]
five quarts of water ↝ Water, tap [Tap water]
a knuckle of veal ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]
little whole pepper ↝ Spices, pepper, black [Spices and Herbs]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a coffee-cup full of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (7)

Boil thirty large onions in five quarts of water, with a knuckle of veal, a blade or two of mace, and little whole pepper.
When your onions are quite soft take them up, and rub them through a hair sieve.
Work half a pound of butter with flour into the strained onions.
When the meat is boiled so as to leave the bone, strain the liquor to the onions.
Boil the soup gently for half an hour.
Serve it up with a coffee-cup full of cream, and a little salt.
Be sure you stir it when you put in the flour and butter, for fear of its burning.

Original Text

To make White Onion Soup.
TAKE thirty large onions, boil them in five
quarts of water, with a knuckle of veal, a blade
or two of mace, and little whole pepper; when
your onions are quite soft take them up, and
rub them through a hair sieve, and work half a
pound of butter, with flour in them; when the
meat is boiled so as to leave the bone, strain the
liquor to the onions, and boil it gently for half
an hour, serve it up with a coffee-cup full of
cream, and a little salt; be sure you stir it when
you put in the flour and butter, for fear of its
burning.

Notes

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