Clear Soup

Ingredients

• One quart of brown stock
• the whites and sheila of two eggs
• as much salt as can be held between the thumb and finger
• as much pepper as can be held between the thumb and finger
• half a gill of cold water

Method

1. 1

   Allow the stock to cool and thicken.

2. 2

   Wash the grease from the top with a towel dipped in boiling water.

3. 3

   Melt the stock in a copper saucepan.

4. 4

   Mix the egg whites and shells with cold water, salt, and pepper.

5. 5

   Add to the melted stock, whisk until boiling, then cover and simmer for ten minutes.

6. 6

   Strain through a clean towel.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 14. The excerpt below is the record exactly as published.

Clear Soup. — Material and quantities required : — One quart of brown stock, the whites and sheila of two eggs, and as much salt and pepper as can be held between the thumb and finger. The stock must have been allowed to become quite cold, when it will have thickened and set. Then, dipping the corner of a towel in boiling water, wash the grease from the top. Now put the stock into a sauce-pan and allow it to melt — a copper sauce-pan is preferable. Put the whites and shells of the two eggs into r small bowl, add to them half a gill of cold water

Cook this with the app: pantry check, scaling, and the assistant.