Soup a la Polonaise
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 34. The excerpt below is the record exactly as published.
SOUP A LA POLONAISE Put in a stewpan the half of a roast fowl, six ounces of gammon cut in thin slices, two pounds of breast of veal, three pints of cold water, and two tablespoon fuls of salt. Boil and skim carefully; add the usual vegetables as in soup No. 2. When the meat is properly cooked take it PRACTICAL HOUSEHOLD COOKERY. 75 out, pass the broth through a fine cloth, return it to the stewpan, and when boiling throw in three ounces of gruel
Cook this with the app: pantry check, scaling, and the assistant.