White Soup. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
stock
soup base
enrichment
Instructions (9)
  1. Have good stock made of veal and beef.
  2. Take about a pound of veal, and the like quantity of ham, cut both into thin slices, and put them into a stewpan, with a pint of water and two onions cut small.
  3. Set it on the fire and stew it down gently, till it is quite dry, and of a rather light brown colour.
  4. Add the stock, and let it all stew till the veal and ham are quite tender.
  5. Strain it off into the stewpot.
  6. Add a gill or more of cream, some blanched rice boiled tender (the quantity to your own judgment), and the yolks of six eggs beaten up well with a little new milk.
  7. Let the soup be boiling hot before the eggs are added, which put to it by degrees, keeping it stirring over a slow fire.
  8. Serve it very hot.
  9. To prevent curdling, put the soup-pot into a large pot of boiling water, taking care that not the least drop of water gets in, and so make it boiling hot.
Original Text
White Soup. No. 2. Have good stock made of veal and beef; then take about a pound of veal, and the like quantity of ham, cut both into thin slices, and put them into a stewpan, with a pint of water and two onions cut small. Set it on the fire and stew it down gently, till it is quite dry, and of a rather light brown colour; then add the stock, and let it all stew till the veal and ham are quite tender. Strain it off into the stewpot; add a gill or more of cream, some blanched rice boiled tender, the quantity to your own judgment, the yolks of six eggs beaten up well with a little new milk: let the soup be boiling hot before the eggs are added, which put to it by degrees, keeping it stirring over a slow fire. Serve it very hot: to prevent curdling, put the soup-pot into a large pot of boiling water, taking care that not the least drop of water gets in, and so make it boiling hot.
Notes
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