Soup des Galles

Ingredients

• as much water as will make altogether six quarts
• sixpennyworth of beef bones
• sixpennyworth of pork-rinds
• four large mild onions
• eight or ten cloves
• three ounces of loaf sugar
• four tablespoonsful of strained lemon-juice
• two of soy
• three wine-glassesful of sherry

Method

1. 1

   Add water to the knuckle of veal liquor, stew with beef bones and pork-rinds.

2. 2

   After boiling, add the skin of a calf's head.

3. 3

   Fry onions with cloves, add to the soup after 6-7 hours.

4. 4

   Strain, cool, and remove fat.

5. 5

   Heat with diced calf's head skin, sugar, lemon-juice, soy, and sherry.

6. 6

   Boil, skim, and serve hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 55. The excerpt below is the record exactly as published.

SOUP DES GALLES. Add to the liquor in which a knuckle of veal has been boiled the usual time for table as much water as will make altogether six quarts, * Unless very good and pure in flavour, we cannot recommend the addition of this or of any other catsup to soup or gravy. CHAP. I.] SOUPS. 29 and stew in it gently sixpennyworth of beef bones and si ^pennyworth of pork-rinds. When the boiling is somewhat advanced, throw in the skin of a calf s head ; and in an hour afterwards, or when it is quite tender, lift it out and set it aside till wanted. Slice and fry four large mild onions, stick into another eight or ten cloves, and put them Into the soup after it has stewed from six to seven hours. Continue the boiling for two or three hours longer, then strain off the soup, and let it remain until perfectly cold. When wanted for table, take it quite clear from the fat and sediment, and heat it anew with the skin of the calfs head cut into dice, three ounces of loaf sugar, four table- spoonsful of strained lemon-juice, two of soy, and three wine-glasses- ful of sher

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