Sharp Soup

Ingredients

• some mutton
• sufficient salt
• as much water as the quantity of soup required
• sufficient flour
• the yolks of three eggs
• sufficient wine-vinegar or lemon-juice

Method

1. 1

   Cut mutton into small pieces, wash, and simmer with salt and water.

2. 2

   Skim and add flour mixed with water to form a batter.

3. 3

   Stir in broth gradually.

4. 4

   Simmer until flour smell disperses.

5. 5

   Beat egg yolks with vinegar or lemon juice, heat gently while stirring, and serve.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 87. The excerpt below is the record exactly as published.

Sharp Soup. Cut up some mutton into pieces the size of small wahiuts ; wash and put them in a stew-pan, with sufticient salt, and as much water as the quantity of soup required; put the pan on the fire. When boiling, skim it well, and let it simmer until the pieces of meat are tender, and skim off the fat ; then put in a basin sufficient flour, which mix with water to form a smooth batter, but not too thick, and add to it the broth by degrees, stirring at the same time, so as to prevent it from getting lumpy ; let it simmer till the smell of flour has dispersed, and take it off. Then beat up the yolks of three eggs in a small saucepan with sufficient wine-vinegar or lemon-juice

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