Greek Soup

Ingredients

• a shoulder of lamb
• a sliced onion
• a tablespoonful of flour
• one of curry powder
• three quarts of broth
• a pound of rice
• the yolks of three eggs
• a little cream

Method

1. 1

   Cut lamb into pieces, fry with onion, sprinkle with flour and curry, moisten with broth, add parsley and ham.

2. 2

   Cook slowly, strain, add boiled rice, thicken with egg yolks and cream, and serve.

Nutrition per serving

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.

Greek Soup Take a shoulder of lamb and cut off the meat into pieces not too large, and put it into a saucepan with a sliced onion and butter, and fry till a nice colour ; then sprinkle over a tablespoonful of flour, and one of curry powder, and in a few minutes GREEK 37 moisten with three quarts of broth, add a few sprigs of parsley and a few trimmings of raw ham. When it boils up, remove the pan back, and let all finish cooking slowly. Then pass the soup through a sieve, and add to it a pound of rice boiled as curry, and boil for ten minutes. Put the pieces of lamb into a soup tureen and thicken the soup with the yolks of three eggs mixed with a little cream

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