Rich Veal Soup

Ingredients

• three pounds of the neck of veal
• two quarts of water
• a quarter of a pound of sweet almonds
• yolks of six hard boiled eggs
• a pint of cream
• some slices of toast

Method

1. 1

   Cut veal into pieces and put with broken bones into a kettle with water.

2. 2

   Stew until meat is done, skim, strain, and return to kettle.

3. 3

   Blanch and pound almonds, mix with yolks and cream, boil for three minutes while stirring.

4. 4

   Lay toast in tureen, pour soup over it, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 5. The excerpt below is the record exactly as published.

RICH VEAL SOUP. Take three pounds of the neck of veal, cut it in pieces and put it with the bones (which must be broken up), into a kettle with two quarts of water. Stew it till the meat is done to rags, and skim it well; strain it and return to the kettle. Blanch and pound to a smooth paste a quarter of a pound of sweet almonds, and mix them with the yolks of six hard boiled eggs mashed smooth, and a pint of cream, which must first have been boiled or it will cur- dle the soup, and let it boil afterwards about three minutes, stir- ring all the time. Lay in the bottom of the tureen some slices of toast

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