Princes' Soup

Ingredients

• half a dozen turnips
• a pint and a half of additional stock
• about an ounce of butter
• a slice or two from a stale loaf

Method

1. 1

   Cut turnips into small balls, simmer in veal stock until tender.

2. 2

   Add additional stock, boil, and pour into a tureen.

3. 3

   Cut stale loaf into rounds, sauté in butter until browned, drain, and serve with soup.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1378. The excerpt below is the record exactly as published.

Princes' Soup. — Take half a d.ozen turnips, and with a vegetable cutter cut them into small balls the size of a marble. Put them into a stewpan with as much clear veal stock as will cover them, and let them simmer till tender; then pour over them a pint and a half of additional stock, clear and bright, let it boil, and pour it into the tureen. Cut a slice or two from a stale loaf^ less than a quarter of an inch thick. Have these cut in rounds about three- quarters of an inch in diameter. Throw them into a saute pan with about an ounce of but- t

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