Artichoke Soup

Ingredients

• two pounds of the shin of beef
• two pounds of the shank of veal
• a teaspoonful of salt
• four ounces of rice-flour
• half a pint of cream or milk

Method

1. 1

   Cut meat and bones into small pieces, cover with cold water, bring to boil, add salt, simmer for four hours.

2. 2

   Strain, remove fat, boil stock, add rice-flour mixed with milk, then add cleaned artichokes.

3. 3

   Cook until soft, pass through a sieve, return to heat, season with white pepper, and serve with cream or milk.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 13. The excerpt below is the record exactly as published.

Artichoke Soup. Take two pounds of the shin of beef and two pounds of the shank of veal ; cut up the meat into small pieces, also the bones ; put them into a clean stewpan, cover them with cold water, bring slowly to the boil ; throw in a teaspoonful of salt at boiling-point ; remove any scum that rises to the surface ; simmer it very slowly four hours ; strain it through a sieve. When the stock is quite cold, take off every particle of fat ; put the stock into a pan to boil. Break four ounces of rice-flour with a little milk, and pour it into the boiling stock ; stir carefully three minutes ; have ready two dozen artichokes cleaned and peeled ; add them to the soup, cook them slowly till soft, pass all through a sieve. When the soup is to be served, return it to the pan ; make it quite hot ; season with white pepper, and pour it into a soup tureen on to half a pint of cream or milk

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