Mushroom Soup

Ingredients

• a hip of veal
• a quart of mushrooms
• a pound of butter
• a dozen blades of mace
• Season with salt
• pepper

Method

1. 1

   Cut veal into pieces and break bones.

2. 2

   Boil with water, seasoning until meat falls apart.

3. 3

   Strain into a clean pot.

4. 4

   Add mushrooms and butter rolled in flour.

5. 5

   Boil until mushrooms are tender, about 20-30 minutes.

6. 6

   Serve over toasted bread in soup tureen.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 24. The excerpt below is the record exactly as published.

MUSHROOM SOUP.— Cut a hip of veal in rather large pieces and break the bones; allow to each pound a little less than a quart of water. Season with salt, pepper, and ^ dozen blades of mace. Boil until the meat falls to pieces; then strain into a clean soup=pot. Have ready a quart of mushrooms, peeled and divested of their stems; put them into the soup, adding ^ pound of butter

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