White Soup. No. 3.

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 (10)

one pound of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
half a fowl ↝ Guinea hen, meat only, raw [Poultry Products]
a few sweet herbs
a crust of bread ↝ Bread, vegetable [Yeast breads]
an ounce of pearl barley well washed ↝ Barley, pearled, raw [Cereal Grains and Pasta]
an ounce of sweet almonds blanched ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a little soup ↝ Soup, mulligatawany [Soups, broth-based]
one third of new milk or cream ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]

Instructions (8)

Cut one pound of veal, or half a fowl, into small pieces.
Put to it a few sweet herbs, a crust of bread, an ounce of pearl barley well washed.
Set it over a slow fire, closely covered.
Let it boil till half is consumed.
Then strain it and take off the fat.
Have ready an ounce of sweet almonds blanched, pound them in a marble mortar, adding a little soup to prevent their oiling.
Mix all together.
When you send it up, add one third of new milk or cream, salt and pepper to taste.

Original Text

White Soup. No. 3.

Cut one pound of veal, or half a fowl, into small pieces; put to it a few sweet herbs, a crust of bread, an ounce of pearl barley well washed. Set it over a slow fire, closely covered; let it boil till half is consumed; then strain it and take off the fat. Have ready an ounce of sweet almonds blanched, pound them in a marble mortar, adding a little soup to prevent their oiling. Mix all together. When you send it up, add one third of new milk or cream, salt and pepper to taste.

Notes

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