Lord Warden Soup

Ingredients

• a knuckle of veal
• two or three short shanks
• some whole white pepper
• a little mace
• salt
• two onions
• a small slice of lean ham
• the yolks of six eggs
• a pint of cream or good rich milk

Method

1. 1

   Boil the veal knuckle and shanks with pepper, mace, salt, onions, and ham for about four hours.

2. 2

   Strain, cool, and remove fat.

3. 3

   Beat the yolks with cream or milk, then pour the boiling soup over it gradually while stirring.

4. 4

   Optionally add the best part of the gristle.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 74. The excerpt below is the record exactly as published.

Lord Warden Soup. Take a knuckle of veal, or two or three short shanks; boil about four hours, with some whole white pej^per, a little mace, salt, two onions, and a small slice of lean ham ; strain it, and, when cold, take off all the fat and sediment; beat up the yolks of six eggs, and mix them Avith a pint of cream or good rich milk

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