Cream of Celery Soup

Ingredients

• Four pounds of stewing veal
• 1 veal soup-bone
• 2 tablespoonfuls of salt
• 1/2 teaspoonful of pepper
• 1 soup bunch, without celery
• 3 small onions
• 4 whole cloves
• 4 whole allspice
• 3 quarts of cold water

Method

1. 1

   Heat slowly and boil gently until reduced one-half.

2. 2

   Strain and cool, then remove fat and keep warm.

3. 3

   Heat in double boiler 1 quart of milk.

4. 4

   Melt 4 tablespoonfuls of butter in a thick-bottomed pan, add a large bunch of celery, brown well, and add 5 tablespoonfuls of flour.

5. 5

   Mix well and add the hot stock, a pint at a time.

6. 6

   Stir until smooth, add enough milk to make the soup creamy, strain and do not boil after the milk is added.

As published

This recipe was extracted from Delicate dishes (1896), page 1. The excerpt below is the record exactly as published.

CREAM OF CELERY SOUP. Four pounds of stewing veal, i veal soup-bone, 2 tablespoonfuls of salt, ^ teaspoonful of pepper, i soup bunch, without celery, 3 small onions, 4 whole cloves, 4 whole allspice, 3 quarts of cold water

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