White Soup. No. 4.

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 (11)
Soup base
Enrichment
Optional addition
Instructions (9)
  1. Put a knuckle of veal into a pot with water according to the quantity of soup required.
  2. Bring to a boil and skim.
  3. Add three ounces of lean bacon or ham, two heads of celery, one carrot, one turnip, two onions, and three or four blades of mace.
  4. Boil for three to four hours.
  5. Strain the soup, skimming off all the fat.
  6. Add two ounces of well-boiled rice, half a pint of beaten cream, and five or six egg yolks.
  7. Boil the soup once after adding the cream and before adding it to the eggs.
  8. When ready to serve, pour the soup to the eggs backward and forward to prevent curdling.
  9. Send to table.
Original Text
White Soup. No. 4. Take a knuckle of veal, and put water according to the quantity of soup you require; let it boil up and skim it; then put in three ounces of lean bacon or ham, with two heads of celery, one carrot, one turnip, two onions, and three or four blades of mace, and boil for three or four hours. When properly boiled, strain it off, taking care to skim off all the fat; then put into it two ounces of rice, well boiled, half a pint of cream beaten up, and five or six yolks of eggs. When ready to serve, pour the soup to the eggs backward and forward to prevent it from curdling, and send it to table. You must boil the soup once after you add the cream, and before you put it to the eggs. Three laurel leaves put into it in summer and six in winter make a pleasant addition, instead of sweet almonds. [56]
Notes
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