Duchess Soup

Ingredients

• two slices each of carrot
• two slices each of onion
• one tablespoon of butter
• one quart white stock
• with a blade of mace
• one pint of milk
• three tablespoons of butter
• three tablespoons of flour
• one saltspoon of pepper
• salt to taste
• four heaping tablespoons of grated cheese

Method

1. 1

   Cook carrot and onion in butter until brown.

2. 2

   Add stock and mace, cook for fifteen minutes.

3. 3

   Strain, add milk, thicken with butter and flour, season, and stir in cheese.

4. 4

   Cook briefly and serve.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 10. The excerpt below is the record exactly as published.

two slices each of carrot and onion in one tablespoon of butter until brown. Add one quart white stock with a blade of ABBEY'S Effervescent Salt Is a Pure, Simple, but AN Efficacious Tonic ol R, K, & P, SAE Gace Peetetion —_———$ —$— ‘on 652 Craig Street 1 The leading Furniture establish- Furniture ment of Montreal. mace. Cook fifteen minutes. Strain and add one pint of milk; thicken with three tablespoons of butter and flour, one saltspoon of pepper, salt to taste. The last thing add four heaping tablespoons of grated cheese

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