Jersey Soup

Ingredients

• 2 quarts White Stock
• 1 pint Milk
• 1 oz. Sage
• 1 Leek
• 1 Fagot of Herbs
• 1 doz. White Peppercorns
• Salt

Method

1. 1

   Put stock into a stewpan, slice in leek, add herbs and peppercorns.

2. 2

   Boil for half an hour, strain out vegetables, return to saucepan, stir in sage, and continue stirring until clear and thick.

3. 3

   Pour in boiling milk, boil up, and pour into a tureen.

4. 4

   Sprinkle with parsley before serving.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 182. The excerpt below is the record exactly as published.

JERSEY SOUP. 2 quarts White Stock . 6d. 1 pint Milk . 2\d. 1 oz. Sage 1 Leek 1 Fago' of Herbs '. l\d. 1 doz. White Peppercorns Salt .... . , Total Cost — 10^. Time- -One Hour Uhd. COOKEBY FECIPES, #c. 281 Put the stock into a stewpan ; slice in the leek and add the fagot of herbs

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