Jackson Soup

Ingredients

• six parboiled potatoes
• two ounces of butter
• two ounces of minced ham
• a sliced onion
• half-a-dozen hearts of celery
• a little parsley
• nutmeg
• pepper
• salt
• a pint of white stock
• the same quantity of boiling milk
• two ounces of butter
• the yolk of an egg
• tiny squares of toast

Method

1. 1

   Fry potatoes, ham, onion, celery, and seasonings in butter.

2. 2

   Simmer, then strain into stock with milk and butter.

3. 3

   Stir in egg yolk and serve with toast.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 16. The excerpt below is the record exactly as published.

Jackson Soup. Slice six parboiled potatoes and fry them lightly in two ounces of butter. Add two ounces of minced ham, a sliced onion, half-a-dozen hearts of celery, and a little parsley, nut- meg, pepper, and salt, with just sufficient stock to well moisten. After simmering for three-quarters of an hour pass the whole through a sieve into a pint of white stock to which has been added the same quantity of boiling milk with two ounces of butter and the yolk of an egg. After stirring thoroughly add a few tiny squares of toast

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