White Soup a second Way

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

Soup base

a knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a fowl ↝ Guinea hen, meat only, raw [Poultry Products]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Thickener (option 1)

the yolks of six eggs well beat ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Thickener (option 2)

a large handful of vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]

Garnish/Serving

boiled chickens ↝ Chicken, ground, raw [Poultry Products]
toasted bread cut in pieces ↝ Bread, vegetable [Yeast breads]

Instructions (5)

Boil a knuckle of veal and a fowl, with a little mace, two onions, a little pepper and salt, to a strong jelly.
Strain the jelly and scum off all the fat.
If using eggs: put the yolks of six eggs (well beat) into the soup, and keep stirring it or it will curdle.
If using vermicelli: put a large handful of vermicelli in half an hour before you take it off the fire.
Serve the soup in a dish with boiled chickens and toasted bread cut in pieces.

Original Text

To make White Soup a second Way.
BOIL a knuckle of veal and a fowl, with a little mace, two onions, a little pepper and salt, to a strong jelly, then strain it, and scum off all the fat, have ready the yolks of six eggs well beat, put them in, and keep stirring it or it will curdle, put it in your dish with boiled chickens and toasted bread cut in pieces; if you do not like the eggs, you may put in a large handful of vermicelli half an hour before you take it off the fire.

Notes

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