Onion Soup

Ingredients

• twelve large white onions
• three quarts of milk and water equally mixed
• a bit of veal or a fowl
• a gill of sweet cream
• a bit of butter
• a teaspoonful of flour

Method

1. 1

   Cut twelve large white onions and boil them in three quarts of milk and water.

2. 2

   Add a bit of veal or fowl after the onions are soft.

3. 3

   Thicken with a gill of sweet cream, pepper, and a bit of butter rolled in flour.

4. 4

   Remove the meat before serving and lay slices of untoasted bread at the bottom of the tureen.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 43. The excerpt below is the record exactly as published.

Onion Soup. — Cut in pieces twelve large white onions ; boil them in three quarts of milk and water equally mixed. Put in a bit of veal or a fowl after the onions are boiled soft. Thicken it with a gill of sweet creain, pepper, and a bit of butter rolled in a teaspootiful of flou

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