Onion Soup

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (23)
Instructions (19)
  1. Boil eight or ten large Spanish onions in milk and water.
  2. Change the milk and water three times.
  3. When the onions are quite soft, rub them through a hair sieve.
  4. Cut an old cock in pieces and boil it for gravy.
  5. Add one blade of mace to the cock while boiling.
  6. Strain the gravy.
  7. Pour the strained gravy upon the pulp of the onions.
  8. Boil the mixture gently with the crumb of an old penny loaf grated into half a pint of cream.
  9. Add Chyan pepper and salt to your taste.
  10. Add a few heads of asparagus or stewed spinage.
  11. Grate a crust of brown bread around the edge of the dish.
  1. Boil eight or ten large Spanish onions in milk and water, changing the liquid three times.
  2. When the onions are quite soft, rub them through a hair sieve.
  3. Cut an old cock in pieces and boil it for gravy with one blade of mace.
  4. Strain the gravy and pour it upon the pulp of the onions.
  5. Boil the mixture gently with the crumb of an old penny loaf, grated into half a pint of cream.
  6. Add Chyan pepper and salt to your taste.
  7. Add a few heads of asparagus or stewed spinage to make it eat well and look very pretty.
  8. Grate a crust of brown bread around the edge of the dish.
Original Text
To make Onion Soup. BOIL eight or ten large Spanish onions in milk and water, change it three times, when they are quite soft, rub them through a hair sieve, cut an old cock in pieces, and boil it, for gravy, with one blade of mace, strain it, and pour it upon the pulp of the onions, boil it gently with the crumb of an old penny loaf, grated into half a pint of cream; add Chyan pepper and salt to your taste: a few heads of asparagus or stewed spinage both make it eat well and look very pretty: grate a crust of brown bread round the edge of the dish.
Notes
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