Gravy Soup

Ingredients

• two carrots
• a turnip
• an onion
• a stick of celery
• a little pepper
• a little salt
• an ounce of butter
• a dessert-spoonful of flour
• the yolk of an egg
• a little milk
• fried croutons of bread

Method

1. 1

   Prepare the gravy soup by boiling the carrots, turnip, onion, celery, pepper, and salt.

2. 2

   Drain the soup and pass the vegetables through a sieve.

3. 3

   In a saucepan, mix butter and flour, gradually adding vegetable pulp and stock, stirring until boiled.

4. 4

   Off the fire, stir in the beaten egg yolk mixed with milk.

5. 5

   Serve with fried croutons.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 260. The excerpt below is the record exactly as published.

gravy soup, oi' stock, that yon order daily : take it off the fire in the afternoon, and add two carrots, a turnip, an onion, a stick of celery, and a little pepper and salt. Boil together : when thoroughly done, drain off the soup and pass the boiled vegetables through the wire sieve. Now mix over the fire in a sauce- pan an ounce of butter, and a dessert-spoonful of flour, gradually adding vegetable pulp and stock, and stirring well, until you have exhausted the whole. Let it come to the boil. After you have taken the soup off the fire, stir in the yolk of an egg beaten up in a little milk : fried croutons of bread

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