Onion 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 (7)

Soup base

three pounds of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a handful of sweet herbs
a little mace ↝ Spices, mace, ground [Spices and Herbs]
twenty-five onions ↝ Onions, raw [Vegetables and Vegetable Products]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt, to your taste ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper, to your taste ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (5)

Boil three pounds of veal with a handful of sweet herbs, and a little mace.
When well boiled strain it through a sieve, skim off all the fat.
Pare twenty-five onions; boil them soft, rub them through a sieve, and mix them with the veal gravy.
Add a pint of cream, salt, and cayenne pepper, to your taste.
Give it a boil and serve up; but do not put in the cream till it comes off the fire.

Original Text

Onion Soup. No. 2.

Boil three pounds of veal with a handful of sweet herbs, and a little mace; when well boiled strain it through a sieve, skim off all the fat. Pare twenty-five onions; boil them soft, rub them through a sieve, and mix them with the veal gravy and a pint of cream, salt, and cayenne pepper, to your taste. Give it a boil and serve up; but do not put in the cream till it comes off the fire.

Notes

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