Regent's Soup

Ingredients

• two quarts of stock made from meat-bones
• a large carrot
• a large onion
• a small turnip
• three or four heads of celery
• four ounces of pearl barley
• the yolks of three eggs
• a quarter of a pint of cream

Method

1. 1

   Break cold game bones into small pieces and put them in a stewpan with stock.

2. 2

   Add chopped carrot, onion, turnip, and celery.

3. 3

   Boil, skim, and simmer for two hours.

4. 4

   Strain and remove fat.

5. 5

   Boil barley separately, drain, and pound half with hard-boiled egg yolks.

6. 6

   Moisten with cream and add to soup.

7. 7

   Stir until hot, add remaining barley, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1511. The excerpt below is the record exactly as published.

Regent's Soup. — Take the bones, trim- mings, and remains of cold game. Break them into small pieces, put them into a stewpan, and pour over them two quarts of stock made from meat-bones. Add a large carrot, a large onion, a small turnip, and thi-ee or four heads of celery, aU cut up small. Let the soup boil, skim carefully, draw it to the side of the fire, and let it simmer gently for two hours. Strain, and remove the fat. Wash four ounces of pearl barley, and boil it in a separate saucepan until it is done enough. Drain, and put aside one- half. Pound the other half with the yolks of three eggs boiled hard, rub the mixture through a fine sieve, moisten with a quarter of a pint of cream

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